Eater
Region: US
Monday 07 November 2022 21:08:11 GMT
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user4820207362631 :
Gonna taste wayyyyy to funky, normally 35 days is what’s common. However cool project I guess
2022-11-07 21:20:24
142
newbietikertoker :
I'm so poor I couldn't imagine wasting so much just for little return
2022-11-08 01:49:26
56
Britt Longe :
MONTHS
2022-11-10 13:26:33
2
Navy_Husband_Now :
So it’s a waste
2022-11-21 01:40:07
3
F4D3O :
16 munts?? 😳
2022-11-07 22:19:48
6
Zac Whitmore :
The eye
2022-11-07 21:44:50
3
MrFord82 :
we call that biltong in South Africa.
2022-11-16 13:47:13
1
Bonessaw :
Gooo
2022-11-08 08:04:20
2
Meat With Me :
Not worth it guys I tried it once
2022-11-08 01:50:30
2
user5793282955590 :
"Are you guys game?"--- nice wordplay. I would love to try this, cooked.
2022-11-27 07:16:23
3
henniewise :
I think she said “bresaola” instead of “for sola” 😆
2022-11-07 23:47:11
6
John Doe :
to far best 60 to 80 days. I've had 120 ans wasn't great
2022-12-05 04:49:42
1
Lablove710 :
A restaurant in Copenhagen called Amass did a one year dry age on different parts of beef and did a tasting menu around it, really interesting.
2022-11-07 23:39:12
2
tay :
Why doesn’t it mold ?
2022-11-08 00:51:24
2
hunter 69 :
I've aged meat 65 days ! done right you wouldn't believe how good it is
2022-11-28 08:16:41
3
lari.cotten 🇺🇸 :
What’s the point if wasting so much of it?
2023-01-03 07:45:15
0
John Doe :
$800 for a steak 😋 😂😂😂
2022-12-05 04:48:41
1
Uke máster :
Take a look carnicas LYO Spain…
2022-12-15 14:52:05
0
jarrodcrowley :
Gammon on another level!
2023-01-16 18:31:41
0
Mr C :
you still got lots of trim off that little piece anything gray or green got to go
2023-01-31 19:41:43
0
User 1701 :
I do not understand the objective here. The process is incredible.
2022-11-07 21:15:30
4
frankbeans901 :
Nothing beats a Flat Iron shoulder cut. The most tender cut if seasoned and cooked right!!
2022-11-22 04:41:16
1
amgen_9 :
🥰🥰🥰
2022-11-13 09:03:09
1
Kreg Higgins :
@daviddillon545
2022-11-07 22:48:15
1
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