dry aging thawed roasts?

[Ron Pratt]

Stephen, unless you are lucky enough to be able to buy your beef direct from some farmer then most, if not all you buy has been frozen before you bought it! Soooo, if you have some roasts of sufficient size to now thaw, dry age and then trim after to still give you a sizeable chunk of meat then I say go for it. The reason we normally talk in the terms of sub-primals is it is best to start out with a chunk-o-cow that weighs somewhere between say 8 and 18 pounds, depending on the cut as some weigh more than others. Ron