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Dry Aging Beef At Home



"I'm thinking of trying to dry age cuts of beef at home. Has anyone tried this and do you have any recommendations besides the usual ones, (ie, 32-38 degrees, 85% humidity, good air circulation(fan?), bacteria light(put one in the fridge?)) I'm planning on using a small refrigerator with nothing in it except the beef.

Also, any ideas on what I can use to cut the beef after it's done aging? I plan on buying Shell of Beef with the bone in it. It's a 15-20 lbs cut but I have no idea how to cut the bone with the meat still on it. Any help or recommendations would be appreciated. Thanks"

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