Boneless Ribeye… Dry Aging Times ??

[Ron Pratt]

I don’t have a clue where you got the idea that you couldn’t or shouldn’t freeze dry aged beef. I and others have been doing it for years! Just be sure to freeze the steaks in Food Saver bags to prevent freezer burn. Even a boneless rib eye sub primal is still a thick chunk-o-cow so it can benefit from longer dry aging periods. Since you asked my opinion I will give it…I find 35 days to be good, though 45 days is better. Though I have tried some at 60 days it seems 45 is optimum to me. Just the same it’s your meat – your call. Ron