What 100 days of aging does to Wagyu beef’s richness and texture
What 100 days of aging does to Wagyu beef’s richness and texture
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I dry aged a wagyu brisket American style and it blew my mind
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I dry aged a wagyu brisket American style and it blew my mind
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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 flavor, but also makes it far more tender than it would be completely fresh. | Mr.Wagyu
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