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December 18, 2016 at 8:18 am
#10723
Ray McHenry
Member
Hi TallWillard71
As per my original post I opened my dry aged sirloin at 24 days and trimmed it.
I had intended cooking it that weekend for a family BBQ but due to a friend’s unexpected death I had to put that off.
I have therefore vacuum packed and frozen the beef as individual steaks.
I will thaw and try one during this week and report back on how the steak has survived freezing.
In general I don’t like freezing beef but we will see……