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Pape Meat Co | Millbrae

Melanie Wong | Mar 17, 201701:04 AM

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.

Opinions?

Pape Meat Co.
25 Hillcrest Blvd
Millbrae, CA 94030
(650) 697-2232
https://www.facebook.com/pages/Pape-M...

Corned beef report: https://www.chowhound.com/post/corned...

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