80% Effect with 20% depth
Food, I just love it
Having proven that Dry-aging is a viable method to increase the quality of your steak, I continued to source a fattier chunk to get more taste from the meat. This time the breed I was able to get my hands on was Simmental from Lahisten kartano.
Having travelled my share, I found out that we lack dry-aged beef in Finland. Wanting to teach me and my surroundings what that is and how much better quality meat is once it’s properly aged, I set out to get my hands on a proper piece of meat and begin to dry-aging it.