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I've just pulled my first Dry aged joint. 45 day aged 3 rib. After trimming and cutting into 3 steaks There is this seam of what I guess is mould through the
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Larder Delicatessen & Bakery - #koji growing on 60 day dry aged Certified Angus Beef ® brand scrap. The trimmings from these steaks were given to me by Dr. Phil Bass. Most
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