The concentrated, intense flavor of dry-aged beef develops as it hangs in special temperature- and humidity-controlled rooms from 10 days to six weeks.

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Items are now housed in a temperature and humidity-controlled strong-room protected by an inert gas fire protection system, which would douse the room in gas to kill flames instead of using water.

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The juvenile wheel is soaked in a salt bath before being placed on shelves in humidity and temperature controlled aging rooms.

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