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Had a friend now departed who aged ribeyes in a glass front cooler. He suspended them in large mesh material (don’t ask me why, he just said it was his way). I’ve had several of his. The best one was 33 days IIRC. He experimented with some aged over 40 days but I was not particularly fond of them. Seemed to take on a “Shang” that I just didn’t care for
that should say “whang”.
that should say “whang”.

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