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March 16, 2020 at 1:45 pm
#13003
Timmy LeMember
I got it from a rancher. Im from Sweden and most ranchers inform/market that their beef has been dry aged for approximately 14 days, for extra tenderness. I am not sure if it is the rigor mortis process and they just market it as a dry aging or if they actually mean that it is dry aged..
I got a boneless rib eye cut. As I live in sweden, I dont have the same quality measurements as in the US. However, the beef is from a Aberdeen Angus (supposedly high quality).