Everything has a fashion, trend or mode. At the moment aged beef is all the rage. Some cuts of beef are aged from anything between 60 to 90 days. Recently a steak that was 459 days old was served up to a food snob with more money than sense. It must of been in a form of advanced decompostion!
Apparently the ''Increased enzymatic activity in the meat breaks hitherto neutral molecules into myriad new flavours, which are intensified by the meat’s moisture loss.''
This is nothing.I remember reports in the British press from years ago that some Turkeys sold at Christmas had been refrigerated many, many years before.
Apparently the ''Increased enzymatic activity in the meat breaks hitherto neutral molecules into myriad new flavours, which are intensified by the meat’s moisture loss.''
This is nothing.I remember reports in the British press from years ago that some Turkeys sold at Christmas had been refrigerated many, many years before.
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