Thread: Dry aging beef
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Unread 08-23-2010, 12:30 PM   #9
somebody shut me the fark up.

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Join Date: 06-26-09
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I think we are all interested in beef. As Wampus said..."Beef=GOOD. "

I am a huge fan of dry aged beef for steaks and roasts. It creates a more concentrated beef flavor largely by removing moisture, it creates more tender beef through a process of decay. If you are a medium-rare guy, dry aged beef is a good way to go.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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