"Science of Dry Aging" by George Motz

Aging meat is a form of culinary art. This film by George Motz dives into the mystery of food science and teaches how the professionals dry age beef. Aged beef, a process typically involving whole muscle beef cuts, yields intense flavor. As a result, each steak is incredibly tasty and rich.

~~ If it's not CERTIFIED, it's not the best. ~~

#GeorgeMotz #dryaging #CertifiedAngusBeef

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