DRY AGED MEAT the QUICK AND EASY way

[@Suzanne-goes-Carnivore]

Looking good! Relaxing music ❤

[@DutchCarnivore]

Cheers!

[@grumpyinbrooklyn6347]

quite interesting!

[@DutchCarnivore]

Good to hear! I still use the same method, but divide the meat in somewhat larger slices or pieces of say 1 to 1.5 lbs. That way you get more of the soft interior.