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Is the beef being dry-aged in a dedicated, controlled environment?
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How would you rate the cleanliness and organization of the dry-aging room?
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What is the temperature range set for dry-aging the beef?
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What is the condition of the beef carcasses being dry-aged?
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Can you describe the process followed for monitoring the dry-aging of the beef?
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Is there a process in place to regularly check and record the weight loss during the dry-aging process?
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When was the last time the dry-aging room was cleaned and sanitized?
