A beautiful aged rib eye

Dry aging your own meat is easy and should be done with all beef cuts in my opinion.  Place on an elevated rack over a cookie sheet, and place in the fridge, uncovered, for 3-5 days.  If you have a dedicated meat refrigerator (and if you don’t you should) snake a little fan in there to keep the air circulating. The cut will lose 10-20% of its mass and up to 15% of its weight … all in the form of water content that leaves the meat tasting even better.

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