Tuesday, February 8, 2011

Dry Aged Meat for Valentine's Day

This is the meat I hung for Valentine's Day - by this weekend the meat will be at a very ripe age. Friday, February 11th, all Tenderloins will be 14 days old, all Ribs (107's) will be 22 days old and all Shortloins will be 19 days old. I can not stress how pleasing the smell of our Dry-Age room is...


  1. The 107's labelled "GWY 1/30" Do not belong to my store, but are Gateway Meat Department's product for Valentine's. They don't have a cooler of their own.

  2. You need to write some more posts. I just found your blog and think it is great.

  3. Awesome. I wonder if they can process my hogs that I want to do hunt and feast off of.