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Politics : Ask Michael Burke -- Ignore unavailable to you. Want to Upgrade?


To: edamo who wrote (57863)4/28/1999 12:19:00 PM
From: Michael Bakunin  Respond to of 132070
 
No, that's a significantly more extreme technique. Dry-aged beef turns from bright, wet, blood red, squishy stuff to dark, matte, rose red, solid matter. The former slumps on the cutting board; the latter bounces. Unlike the sausage you reference or air-cured beef, which are preserved, dry-aged beef doesn't last longer -- it just tastes better. -mb