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Yep, October 27, 2010 I baged it and put in the fridge. When I was trim’n I could see just a few(very few) small sized(.05 lead pencil type) specks of mold.(white).
The flavor was very good, taste/texture was fantastic. I can’t wait to do the “big” steaks. I cut them about 1.25-1.5″ thick.
The trim was quite a bit. Not 40 some days worth compared to the strip and rib I did, but it was “a plenty”. 😉 But, are we really do’n this for the economics? 😉 :laugh:
Here is another write-up if I forgot anything.
http://www.theqjoint.com/forum/showthread.php?8310-74-Day-Dry-Aged-Sirloin