The Science behind Dry-Aging

from Meat Speak · host Certified Angus Beef LLC

Penicillium nalgiovense for days! Meat Scientist Diana Clark sits down with Bryan and Chef Tony to talk dry-aging science, from the best molds to inoculate chambers to dehydration and alternative cuts that are enhanced by a little extra funk.

Episode metadata supplied by the publisher feed · Published Sep 21, 2019

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The Science behind Dry-Aging

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This episode is 24 minutes long.

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This episode was published on September 21, 2019.

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