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How To Dry Age Beef At Home - Part 2

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The key effect of dry aging is the concentration of the flavor. It’s generally accepted that the taste of dry aged beef is almost incomparable to that of wet-aged. In "How to Dry Age Beef at Home - Part 1" you were given expert tips on how to dry-age beef and the Part 2 is all the more interesting because it gives you tips on how to get various types of meat cuts out of the dry-aged beef. Worried about any wastage? Don't be because you'll gets tip on how to use them as well.

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