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Read more: https://www.seriouseats.com/the-food-lab-dry-age-beef-at-home
TIL Dry Aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It’s a process that not only helps the steak develop flavour, but also makes it far more tender than it would be completely fresh.
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And in South Africa similar to this is called Biltong and is a very tasty snack. It’s eaten raw.