Granny's gone and done it again

[twisted-acres-farm]

Beef aging

Beef aging or ageing is a process of preparing beef for consumption, mainly by breaking down the connective tissue

 

[twisted-acres-farm]

Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It's a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh

 

[twisted-acres-farm]

 

[twisted-acres-farm]

 

[twisted-acres-farm]

and NOW I am hungry for a "GOOD" steak.

 

[Granny Hatchet]

That is gross . and why does day 1 look like how we get it and day 3 looks rotted ?

 

[twisted-acres-farm]

they trim the "bad" stuff off and then LQQK at that yummy final product

 

[Granny Hatchet]

do you dry or wet age it ?

 

[twisted-acres-farm]

That is gross . and why does day 1 look like how we get it and day 3 looks rotted ?

most of the stuff in the stores is "wet aged" that way the "company" doesn't loose much meat from trimming and make more profit and quicker "turn around" on the meat

 

[Granny Hatchet]

they trim the "bad" stuff off and then LQQK at that yummy final product

Makes my mouth water. LOL