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...

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3 comments:

  1. ReeceFebruary 8, 2011 at 5:12 PM

    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.

    ReplyDelete
  2. AlexDecember 18, 2011 at 7:01 PM

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

    ReplyDelete
  3. AnonymousApril 23, 2013 at 8:44 AM

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

    ReplyDelete

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