A few years ago I got into dry aging beef. Steaks, Prime Rib and such. Weeks in the fridge using the drybag stage method. Ended up with a nice piece of dry aged beef but had to cut\trim a heck of a lot off just to have a very tender piece of steak. Now who the hell would want to do that anymore that we have Sous-Vide "Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It's a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh."
Heck in 20-24 hours I can take a cheap piece of round roast and it will melt in your mouth and I did not have to trim the hell out of it
Heck in 20-24 hours I can take a cheap piece of round roast and it will melt in your mouth and I did not have to trim the hell out of it
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