Dry Aging and the USA
from Meatgistics Podcast: From Animal To Edible Hosted by Walton’s
This week, Jon and Austin finally try some dry-aged steaks from the cow they split and discuss how the dry-aging process affects flavor, tenderness, and overall eating experience. They dive into the science behind dry-aging, what happens to the meat over time, and whether the results are worth the wait. The guys also show off some new Walton's USA t-shirts, while Austin puts his identification skills to the test by guessing a variety of animal carcasses. To wrap things up, the guys discuss their favorite presidents.
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