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Prime grade brisket vs. aged choice grade

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    Prime grade brisket vs. aged choice grade

    Has anyone had the opportunity to dry age a choice grade brisket for 30 days or so and compare it to a fresh prime grade brisket?

    #2
    Did you mean to type dry age, or perhaps wet age? I know lots of folks here wet age them 28-40 days. Dry aging can be a tricky thing to get into.

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      #3
      I just realized I didn't read your question carefully enough, apologies. That is a great question though. My guess is there'll be little difference.

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        #4
        I have had good luck dry aging choice cuts of new york and prime from Costco. Wanted to know if anyone has tried either method, now that you mention it. Is real dry aging possible in a fridge? Perhaps the weight loss in the choice grade offsets the higher price of prime grade?

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