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Dry Aging
The Process
0° to 4 °C
Humidity 61-85 %
Shrinkage rates 6-15%
Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 days under controlling environment conditions in a refrigerated room with 0° to 4 °C and with relative humidity of 61-85%.
Patrick Kickham
Just ate another steak from Hugh Maguire butchers and I can safely say that it is the best steak I have ever eaten!! Hugh hand cut it himself and the garlic butter to top it off is amazing!!!
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