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The BBQ & Grilling Thread
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08-28-2015, 07:12 PM
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daixloxbmw
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Quote:
Originally Posted by
AW335TT
About 90% of it has a nice fat cap on it, it thins out towards that end.
Good but I couldn't really tell from that angle. I've dry aged beef twice, for 30 and 45 days. I prefer 30 days.
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