Quote:
Originally Posted by Swimmer
Sometime before I can no longer afford shopping at Whole Foods I am going to buy some of the aged beef. I stare at it in Hingham when the wife and I go shopping there every couple of weeks. I have watched specials on the aging/drying out process and find it very interesting. Slice of just a sliver and your right into some awesome meat. Emeril Lagasse chats it up quite a bit.
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Make sure its dry aged and not aged in a cryovac pack. There really is a huge difference