r/DryAgedBeef

Hello everyone - this community is in need of a few new mods, and you can use the comments on this post to let us know why you’d like to be a mod here. 

Priority is given to redditors who have past activity in this community or other communities with related topics. It’s okay if you don’t have previous mod experience and our goal, when possible, is to add a group of moderators so you can work together to build the community.

Please use at least 3 sentences to explain why you’d like to be a mod and share what moderation experience you have (if any).  

If you are interested in learning more about being a moderator on Reddit, please visit redditforcommunity.com. This guide to joining a mod team is a helpful resource. 

Comments from those making repeated asks to adopt communities or that are off topic will be removed. 

It been 20 days. I’m worried it might be mold. What do you guys think?

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

Top left: Whiskey and rosemary 24 hr soak

Top right: Red wine and clove 24 hr soak

Bottom left: Miso and Soy 24 hr marinade

Bottom right: Coffee and grounds 24 hr soak

Prime grade Boneless Ribeye

See y’all in 30-40 days.

Customer requested to age a Sirloin for him and was kind of against it at first, but after aging it and getting the steaks, there really wasn’t that much loss and the steaks look great. Curious to see if anyone else has tried sirloin before. I’ll probably have to do another one for myself for “research”

Was amazing! Impresions!!72% humidity, 2-3 degrees Celsius 35 Days. question’s?