I've found a source of dry aged beef, but it's a bit of a hike. Going to be out there tomorrow and thought about stocking up, vacuum packing and freezing. Will that affect the beef for future use? I know I can dry age my own, and have done a 21 day age of a rib roast last year for Christmas but don't have the desire, time, space to do it at this time. Any thoughts?
__________________________________________It's not a science, it's an art. And it's flawed.
- Camp Hill, PA