Boneless Ribeye… Dry Aging Times ??

[STEVEN S BROYLES]

Lol…I got that idea from reading websites and blogs…many stated that if you’re going to put the time and effort into dry aging not to freeze it. Breaking down the tissue while thawing, bla, bla… I wasn’t sure. Thanks for clearing that up for me !! I think I’ll do two chunks, one at 30 and one at 45. This will be a good benchmark for me and I’ll take notes. The best part is I’ll be able to freeze the steaks I can’t eat that evening..

Thanks for the correct information on freezing as well as your educated opinion on aging !! 🙂

Steve