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North Central Kentucky | The longer the better for flavor, but there is a tradeoff in yield. This picture is of a rib aged 60 days at the certified Angus beef test kitchen in Wooster Ohio. We shoot for 21 days on ours, but our processor starts watching it pretty close after 14. Some make it to 21 and some don't.
Edited by kentuckyfarmer 3/26/2017 14:52
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 20170314_091608.jpg (66KB - 51 downloads)
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How long is too long to age beef
