Today I will introduce you again my dry-aged beef. But it’s 50-day aged compared with 14-day aged last time. After I disappointed myself last post, I confidentially said that ageing beef this long was totally worth it. If you are interested in this, follow me.
After I had to tolerate every time I opened my fridge for two weeks, it’s time for me to use an excuse to open up these two dry-aged beef chunks. This time, I got my friends to help me taking photos while I invited them to taste (or share risks). Thank to them, I am able to post several photos in this post.
Before you go on scrolling down the post, please make sure that it’s not soon to be your bed time or you already had a meal. Don’t complain me. Just go to bed (promise me you will come back.), my blog will be here. I will definitely pay a hosting fee on time.
A year ago, I posted a blog about my homemade dry-aged beef in my normal fridge. See here -> At Home Dry-Aged Beef. Today, I upgraded it with a new gadget called “The SteakAger”. I started aging the beef again a little before I post this blog. So this blog series is going to be a note about dry aging beef.
Since today is the day my dry-aged beef reached 42-th day, I decide to write a new blog after I stopped posting one more than a year. After I explained it to many friends, I decided to write it in words here. By the way, I don’t know the exact science behind this unless the meat became so fascinated. If you want to look up for more details, please try google the other resources.