After aging Instructions
TIME FOR DELICIOUSNESS!
You’ve waited long enough and now it’s time to experience the finest steaks you’ve
ever had!
• Remove the beef from the unit
•
Carve off 1/8”-1/4” (3mm-7mm) of the pellicle from each end until you see
non hard flesh.
•
If you are cooking the roast whole, continue to remove the pellicle from
entire surface of the cut. You will quickly see the color change and feel the
cutting getting easier at the proper cut point.
•
If serving individual steaks, it has been found to be easier to cut steaks and
then trim the pellicle from the individual steaks.
•
Freeze those extra steaks! Dry aged beef has very little water and they
freeze and preserve perfectly.
•
CAUTION WHEN COOKING! Dry aged beef has very little water and
cooks very quickly so keep your eye on the prize while cooking and use a
temperature probe if you can.
•
Enjoy!
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