Johnny Majors' Ghost
Legionnaire of the Miserable
- Joined
- Jan 28, 2010
- Messages
- 4,261
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- 21,165
I agree.I was in the meat business for over 40 years and I can tell you that dry aging is not for everyone. Some five star restaurants and some upscale stores dry age ribeyes, strips and short loins by placing them in special temperature controlled enclosed cases. Some even keep them there for 60 days and all it does is break down muscle tissue and dry out the beef. Shrink is phenomenal and the retail price is ridiculous. Some people think it improves the taste but I'm not one of those people. Beef, if cooked properly, is best when it's not over cooked or dry. But hey----I'm just an old meat head who retired from the profession![]()
I’ve got an 11-year old daughter. This is a fear that’s already creeping up in my mind. So thankful she’s okay!!
Sorry, the gif master tutor has been absent, this is the best I’ve got.
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