Aged Steak

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Post by Logs » Sun. Sep. 17, 2017 12:11 pm

Sounds really appetizing , I'll have mine with extra green fuzz

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Post by CapeCoaler » Sun. Sep. 17, 2017 3:54 pm

There is a process that uses salt...
Have to find a link.

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Post by anthony7812 » Sun. Sep. 17, 2017 6:43 pm

I had an awesome 60day aged delmonico steak in a place called strip club 104 steakhouse in South carolina. I'm glad my company pitched in a daily quota for food. It took a small dent out of that bill. A butter knife would be more than enough blade for that heaven :D

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Post by rberq » Wed. Sep. 20, 2017 9:21 pm

We ate aged steak when I was a kid. Bought it from a neighbor who was a meat cutter at the local VA hospital. When it got so old they discarded it, he brought it home and sold it to po' folk like us. It had a taste that I would not pay extra for today.

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Post by Vbull » Thu. Sep. 21, 2017 7:31 pm

Nope, not for me. I've had to work on packaging machines in several "cured meat" plants and dry aged beef lockers.
All I can think of when in a room full is road kill.

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