Post Dry Age Process

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5 years 11 months ago #4688 by Jimmy
Post Dry Age Process was created by Jimmy
Once you have completed dry aging your strip, ribeye, or top sirloin, trimmed all the char off and you do not want to cook the entire loin or roast, can you cut up into individual steaks or roasts and repackage in quanities for freezing? i.e. two to four steaks per package and freeze in ziplock bags or vaccum seal using the foodsaver?

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5 years 11 months ago #4689 by RRP
Replied by RRP on topic Post Dry Age Process
Welcome to the forum, Jimmy! Yes, you can freeze your dry aged beef with no problems. I use Food Saver bags to do so all the time. Actually since moisture has been removed from the meat then there is even less cell damage from freezing than compared to freezing non-aged beef. Ron

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