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|Subject: Re: If Animals Weren't Meant To Be Eaten...||Date: 6/7/2005 3:28 PM|
|Author: ariechert||Number: 238199 of 774662|
I found a link that talked about "dry aged beef." It's what I was talking about, hanging beef for long periods of time, so that it gets extra tender. Here's an excerpt from the article about "dry aged beef." Fascinating stuff if your into meat. - Art
Isn't that what *Rocky* used to train with?
I think Rocky was practicing on just regular haning beef. All beef after it's first killed is hung in a cooler from 4 to 10 days. If he had been punching "dry aged beef" his hands would have gotten all "gooey" and nasty, because, from the pictures that I've seen, it gets kind of yucky looking. It's wrapped in muslim, but then mold sort of grows out of the fat and muslim as it's aging. Perhaps the mold itself releases enzymes which helps to break down the muscle tissue?
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