Loading…
1
Changed my mind on hanging beef for 14 days vs 21 after a butcher in Kansas City handed me two steaks
He cut one off a 14 day ribeye and one off a 21 day and cooked both on the same flat top. The 14 day had more beef flavor and the 21 was just funky, so now I pull at 14 unless the fat cover is real thick.
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.