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December 1, 2012 at 11:49 am
#6419
Dr. Frederick HowardMember
Ron,
I know this doesn’t have anything to do with the topic, but Wednesday the 5th is my 60th day. Yours, I believe, is the day before. Sometime after processing the ribeye and sirloin I’m going to have a tasting gathering where my guests will sample the following: 28 dry aged sirloin; 60 day dry aged sirloin and ribeye; and a 42- day wet aged ribeye. Now before you castigate me for having wet aged along with dry aged, remember this is what I did before discovering dry aging. Then I think I’ll be able to play with the big boys. Hahaha.
Doc