I may screwed my meat up when putting it in the UM

[Greg Beam]

I am planning on about 28-30 days! I thought I would let you know that before I join the forum I asked customer service the same questions I asked you and one thing I think her name was Shelly that after a couple of weeks of dry aging you can flip it over to distribute the remaining water. Do you think 28-30 days is enough for a sub prime of strip loin

I was just passing on the info,
Greg