Had a friend now departed who aged ribeyes in a glass front cooler. He suspended them in large mesh material (donāt ask me why, he just said it was his way). Iāve had several of his. The best one was 33 days IIRC. He experimented with some aged over 40 days but I was not particularly fond of them. Seemed to take on a āShangā that I just didnāt care for
that should say āwhangā.
that should say āwhangā.
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