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thanks again for the reply. when I do try the cut some and dry the rest approach I will do it boneless, it makes sense that cutting through the bone will be an issue. I try my best with the valleys and I still get small air pockets. I haven’t seen any issues with teh nude aging technique as of today.
Also, how many days are you aging your meats on average. And what are your reccomendations with a ribeye. I see in your past post you like both 45 and 60 days. I understand that most restaurants age for 28 days. And there is a study that claims the after 38 days there’s no more tenderizing through the emzamatic process. However the beef flavor will still be concentrated after that. the longest i have age a ribeye is 31 days and it was wonderful.