The Best Way - Ageing Beef
7:59
YouTubeRare Medium
The Best Way - Ageing Beef
In this episode of The Best Way, chef Mark Best discusses different methods of ageing beef and the resulting impact on flavour, texture, yield loss, and tenderness. From standard wet ageing to classic dry ageing, and techniques like tallow aged, koji aged and honey aged, the experiment used 1.4kg MBS 4-5 rib eyes derived from the same carcase ...
71.5K views7 months ago
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