Went to a small butcher shop in Greenville last week and noticed they hang their primals way longer than we do back home

3 comments

3 Comments

My uncle used to work at a place like that. Said the longer hang time made the meat taste different but he could never explain it right.

eva_adams6827d ago

Oh man, that reminds me of this friend of mine who tried dry-aged beef for the first time at a fancy steakhouse. He said it had this funky, almost nutty taste he couldn't put into words either (he's not great with describing food, bless his heart).

gibson.sarah14d ago

Huh, I actually think the longer hanging brings out way more beef flavor, not funk.