Aged Sirloin 38 Days /beef/

I took a ride to my butcher to see his meat stock. This was the first time I’ve seen aged beef; a new trend I guess, 38 days of dry aging I was told – I ordered a 3cm cut and I’ll cook it tonight. The question is sous vides or the traditional method?…..

https://mesubim.com/2013/01/07/kobe-beef-sous-vides/

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