u/aniraszsarina

Day 57 🥩

I think it’s very close to harvest time now.

I’m starting to get nervous about making that first cut 😂

Original post 🔗

https://www.reddit.com/r/DryAgedBeef/s/WwWqOFkUQc

Hi everyone,

Just joined the sub after finally taking the plunge into dry aging. I’ve been interested in it since 2017 and ended up getting a DX500 last month. Very much a beginner, so I’ll be learning as I go and looking forward to reading through more posts here and sharing how this first attempt turns out.

Attempt #1
6 kg Scotch on the bone
9 kg Rump

$291.39 all up

Looking forward to being part of the community.

Also, is it just me or do people end up just walking over and staring at the cabinet for no reason? 😂

Cheers 🥩