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In-house 24 day dry aged strip

Ryan_7317

Testing the dry age out ~week 3; has a strong beefy flavor and noticeably more tender than the non-aged. Cooked sous vide (127f) then finished on the gas weber with the griddle insert (griddle surface is ~550-600f).

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Comments

Soolestine_196036

wow looks incredible!

Jack_Mayer_85396

OMG, that looks great!

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