Live from the Krabill Cucina is a picture of beef that we’re dry-ageing in our adjunct (read “beer”) frig. Most beef is aged for seven days or so before it’s sold at the grocery. We’ve taken it to the next level of flavor and tender texture by ageing it further in the frig. Science experiment? We think not! We’re getting ready for holiday rib eyes! For the process, click here.
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