The food lab better home cooking through science ( PDFDrive ) 357
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share,it’sbesttoassumetheworst.
The other drawback to wet-aging is that it can’t be done
for as long as dry-aging. It seems counterintuitive,
considering that a wet-aged hunk of meat is largely
protectedbytheoutsideenvironment.Butifevenasmidge
of harmful anaerobic bacteria makes its way into that bag,
the meat will rot inside its cover, though giving no
indicationthatit’sdonesountilyouopenitup.
KNIFESKILLS:
TrimmingAgedBeef
STEP1:PEELOFFTHEFAT
Startbypeelingofftheouterfatcap.Sinceitwasalready
removedonceduringbutchering,thisshouldbeapretty
simpleprocess.
