Round 2 Another 60 day process

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September 5, 2016 at 4:45 am #2731

Anthony Caronia
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<div class="bbp-reply-author">Author</div> <div class="bbp-reply-content">Posts</div> </li> </ul> <div class="bbp-pagination"> <div class="bbp-pagination-count">Viewing 1 post (of 1 total)</div> <div class="bbp-pagination-links"></div> </div> <div id="no-reply-2731" class="bbp-no-reply"> <div class="bbp-template-notice"> <ul> <li>The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.</li> </ul> </div> </div> </div> </div> </div>  </div> </div>   <aside id="grve-sidebar" class="grve-sidebar"> <div class="grve-wrapper clearfix"> <div id="custom_html-4" class="widget_text grve-widget widget widget_custom_html"><div class="grve-widget-title">About the Forums</div><div class="textwidget custom-html-widget"><p> After 10 wonderful years, this forum was officailly retired at the beginning 2021. While there is no longer fresh content, the forum is full of rich information about dry aging and dry curing. As such, we decided to let the forum archives live on indefinitely so future meat crafters can benefit from its insight and wisdom. Thanks to all who have contributed, you've helped build a legacy! </p></div></div><div id="custom_html-5" class="widget_text grve-widget widget widget_custom_html"><div class="grve-widget-title">Have questions? Need help?</div><div class="textwidget custom-html-widget"><p> We've got resources to help you! 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Round 2 Another 60 day process

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