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Hello!
I have just successfully vacuum sealed an 18 pound boneless choice rib roast from Costco.
Now the obvious question is how long shall I age it? I have no experience with this. I am familiar with the term “28 day aged beef” (I believe that is what they tout at Ruth Chris’) but I see references in the forum of varying times among members-some ageing up to 60 days.SO-You seasoned veteran beef agers-What, in your experience, what is the sweet spot for number of days in the refrigerator?