Quote:
Originally Posted by EarlyPorsche
Wet age beef just uses vacuum to age the beef and its faster. I don't think most people can tell the difference.
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Wet aging is cheaper, which is why many inferior steakhouses use it. Any foodie will tell you dry aged steaks rules. I'm local to an abbatoir, who dry ages strip steaks for me for three weeks-just about perfect.
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95 968 Cab, Speed Yellow, Kinesis Supercups, Promax chip, Big Reds, SS brake lines, 5/35 brake bias valve, H&R sport springs, mo30 sway bars, LSD, Brey Krause control arm brace, Dynatech billet strut brace, Cargraphic 100 cell cat and ss exhaust, Club Sport steering wheel, short shift, sport seats
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