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The remaining 5lb 12oz chunk was resealed in the dry bag and went back in the refrigerator for 7 more days of dry aging. I got a decent but not perfect seal 1st try so stayed with it.
I was very happy with what I saw of the fat cap and marbling. I’ll be interested in seeing if there is a difference between the two 35 day aged pieces (35 day dry age vs. 28 day dry age + 7 day food saver aged) and the 28 day dry aged then frozen.
Like I mentioned the meat shop had more Prime on sale last and this week so I picked up a 14.6lb USDA Prime Certified Angus Beef CAB Ribeye for my next dry age project. It is wet aging in a small refrigerator until I free up dry age space in the basement refrigerator.
The money shot for this ribeye is the mismarked price. $5.99 instead of advertised sale price of $8.99. I just had to bring it home.