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Second time! 30 days USDA choice dry aged tomahawk

Hi mates. Welcome back here. I get it if previous articles are too scientific and you may get bored. But, I promise you won’t want to miss this topic. I’m gonna show you the latest, which is also my second time dry aged beef results.

Okay. First thing first. Before aging, we need to choose a beef cut. This time I want to try to age a beef with bones. Why with bones? First, Bones can protect the meat from drying out when dry aging and I’ll show you with pictures later. Plus, bones can also provide some aroma while cooking it.

Before taking it out from my fridge, my mind is really complicated. With nerve and excitement, I took it out.

Before that. Here are some parameters I want to show you

First look after taking out from the fridge
Side view
End weight is 7625g

As you can see from the above picture, the meat on the bone side is well protected.

Pellicles weight is 765g

Do not throw your pellicles away!

Do not throw your pellicles away!

Do not throw your pellicles away!

It is very important so I have to mention 3 times. They can be great ingredients when making burger patties! Just simply vacuum them in the cryovac bags and put them in the fridge. I’ll teach you how to make the best burger patties you’ve ever had next time.

Now it’s time to BBQ !

The results for me personally are super good! The fat tastes so good and it got strong cheese-like aroma. The meats are really tender and can be easily tear apart.

To sum up, I want to try 30 days again with the same cut to see if I can duplicate the results again. I also want to try another one with 42 days aged and to see if I can enhance the cheese-like aroma to another level!

Till the next time! bye

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