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Thread: How to age meat

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  1. 30-03-2021, 08:19 AM #3
    Spudattack
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    Quote Originally Posted by HNTMAD View Post
    What I do is vacuum pack the backsteaks and place in fridge for 1 to 2 weeks, all the rest goes straight into the freezer for mince, sausages or patties

    Hamish

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    This, vacuum pack anything that is going to be steaks and age in the fridge.

    For beef rump I age for 5-6 weeks, sirloin and scotch for 3-4.


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