80% Effect with 20% depth
It’s been a meaty spring for my dry-aging fridge. I’ve turned out chunk after chunk of marvelously dry-aged beef every few weeks. This post is finally to show that dry-aged beef isn’t a rocket science and can be easily done at home.
I got some new cuts to add to my fridge to continue my project of dry-aging beef. I used the same supplier, the same butcher and the same place where the meat was cut. Still the cut was different. This led me to find out the reasons for the variation.
Continue reading “Differences in beef butchering – new material for dry-aging beef”
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.