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Dry aging Kobe...worth it?

FockerFocker Posts: 1,474
edited January 2013 in EggHead Forum

Anyone have experience dry aging Kobe beef?  Any personal opinions/comparisons between that and aged choice?

Local farm has Kobe bone-in ribeye primals for $13.50/lb.  Is this reasonable?

Just purchased a compact fridge dedicated for this.  What is the optimum temperature range?

Thanks

 

Brandon
Quad Cities
"The most important ingredient in cooking is restraint."--Chris Bianco

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