Quick question for everyone. I was watching an Omaha Steaks commercial yesterday and they were talking about ageing their steaks for 21 days. I guess my question comes in 2 parts. First, how can I age my quarters in my garage without spoilage? What temperature do I need to see in order to age correctly? Should I cover the meat? Secondly, how long should I age the meat to have the most optimal marbling on the meat?
Thanks for all of your help. You guys are the best.
Thanks for all of your help. You guys are the best.