I'm wondering if anyone could give me some detail on aging beef cuts in cryovac bags.
I have a fridge that I can get down as low as freezing.
I see large rump cuts in cryovac from Butchers that advertise "Aged for 13 weeks" and so forth.
I have a chuck roast that I would like to age as it was pretty fresh when bought.
Thanks
I have a fridge that I can get down as low as freezing.
I see large rump cuts in cryovac from Butchers that advertise "Aged for 13 weeks" and so forth.
I have a chuck roast that I would like to age as it was pretty fresh when bought.
Thanks