Extreme-aged steak: the gourmet world of meat with mould on

Extreme-aged steak: the gourmet world of meat with mould on

Tony Naylor

The Guardian

You know where you stand with steak, right? Twenty-eight-day aged beef is good. Get up to 35 or even 42 days of dry-ageing and, well, we’re talking ribeye royalty. All that steak needs is béarnaise sauce and a pile of hot, rustling frites, and there you have it: perfection.

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