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• Photo title: Beef Aging Process
• Author: Viet9sd

• Cover photo description:
• This is real beef dry aged, on the bone, for 15 days following three weeks of wet aging. During this period, the sirloins undergo enzymatic changes that intensify flavor, deepen color and tenderize the meat by softening the connective tissue. The chef then broil the steak on an open mesquite grill for flavor only.

• Image ID:49318342
• Views:254
• Downloads:6

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