Until this week, I'd never managed to darken the doors of Pape Meat Company even though it was founded in 1958. I was picking up corned beef, however, the crown jewel here seems to be the dry aged beef program. The butcher I spoke with said that the typical aging is 21 to 40 days. Some customers will purchase a primal and keep it there for as long as a year. He said he has tasted as old as 250 days . . . and much prefers the 40-day program.
Pape Meat Co.
25 Hillcrest Blvd
Millbrae, CA 94030
Corned beef report: https://www.chowhound.com/post/corned...