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Science of Dry Aged Beef

  • Writer: David Connolly
    David Connolly
  • Nov 29, 2017
  • 1 min read

Updated: Jul 23, 2020



Aging meat is a form of culinary art. This film by George Motz dives into the mystery of food science and teaches how the professionals dry age beef. Aged beef, a process typically involving whole muscle beef cuts, yields intense flavor. As a result, each steak is incredibly tasty and rich.



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