The Born Loser by Art and Chip Sansom

The Born Loser

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  1. oldman2015

    oldman2015 said, over 1 year ago

    by the time you get your order you’ll be dead

  2. plus4

    plus4 said, over 1 year ago

    What’s the advantage of aging beef, anyway?

  3. leannmanderson

    leannmanderson said, over 1 year ago

    @plus4

    It makes it more tender. “Aging” is a fancy term for controlled decaying. The muscular structure breaks down, making the meat easier to cut and chew. A hand tenderizer does the same thing more quickly, and putting a bit of salt into the rub will also help, but aging a steak, though a slower process, actually creates more flavor along with more tenderness.

    My father raises black angus, and when he slaughters a steer, he has the meat custom aged. Trust me, it’s better than anything you can find at the store!

    Despite the joke, though, if Brutus is at a restaurant that requires a dinner jacket and bow tie on its male customers and a bow tie on its waiters, I can guarantee the meat has been aged, and probably dry aged at that.

  4. putertek

    putertek said, over 1 year ago

    @Rich Grise

    PETA = People Eating Tasty Animals
    old tasty steers I hope

  5. JoPhan

    JoPhan said, over 1 year ago

    @leannmanderson

    There are three reasons properly aged meat costs more. First, it tastes better, second, the extra time costs more and third, as the meat ages, it dries, somewhat, so an aged side of beef actually weighs less than it did before the aging.

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