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Beef is aged to really make it more flavorful and tender. Even beef that you just buy from the supermarket is aged in the cellophane package. This technique is known as wet aging and yes it works since the natural enzymes which are already found in beef disintegrate the connective tissue. Dry aging beef is more complicated and customarily delivers a superior product when compared with other methods. https://www.facebook.com/nebraskadryagedbeef - https://www.facebook.com/nebraskadryagedbeef