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Thank you for the reply, Ron ! I’m aware of the waste but was willing to sacrifice that as part of the taste test.. However, I was going into this thinking you couldn’t, or weren’t supposed to, freeze aged meat ? If I’m reading your post correctly it’s OK to do so ? If it is, I’ll just do two ages and freeze steaks out of whatever I don’t cook that day. It’s great news if it’s fine to freeze..
If you feel 28 days isn’t long enough, which two ages would you choose if I do two pieces ?