angus – eatmekevin

From SuperAdrianMe.com Dry-aged beef is usually served in upscale steakhouses and gourmet meat purveyors. The dry aging preparation involves allowing the beef carcasses, usually large primals or subprimals, to be stored without protective packaging in refrigeration for several weeks to allow the natural enzymatic and biochemical processes to take place. Dry aging affects the meat in two key ways. FirstlyContinue reading “District 10 at Suntec serves up exclusive dry-aged beef”