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I'll have to remember that when and if we get a pig. I can get LOTS of acorns :)

:thumbup: Willie might chime in as well. Maybe Nice guy Dave.. They do this all the time with game I bet.

Let me add this boss. That piece of meat is a steak already cut. That means that it has been handled several times and processed as such since butchered. The more process it goes through, the less shelf life it will have. Each time it is handled, it is contaminated by the environment. If you had...

Well, probably seven days in the store as cut. If the order came in unfrozen in cryovac bags, it aged in that as well prior to being cut and packaged. They often freeze large amounts in cases though. Depending on the grade of meat, prime, select etc... it was aged before that. They really don't...

Should be a nice piece of meat in like the 4-5 days. Figure it is already wet aged. About 40* in the fridge....

I would skip the towel and expose to the air. Good air flow around it. Maybe place the meat in a strainer over a bowl for drippings. Or hang it from a rack over something to catch the drips.

I always think in larger sizes. :lol: If it was marked down, it's probably a week old already aside from previous aging and packaging. Few more days uncovered would do it probably. I would want the juice off it at this point.

Oops 1.5 pounds... looked to me 15 when I first read it ...:lol:

Enzymes break down the muscle tissues making it more tender. As the meat dries a tad, it constricts making the flavour more concentrated. Dry aging takes longer where wet aging takes less time. Dry aging is best though. Sort of like hanging a side of beef in near freezing temps or a deer or...