For most foods, especially meat, the experts usually say you’re supposed to throw it out after about a week at most. So how can you ignore all that and stick a chunk of meat in your fridge for sometimes upwards of 60 days and it’s “fine dining?”
And how does eating meat that old not at least give you food poisoning?
In: Other
Stuff that makes you sick likes warm, wet and non-salty environment. The dry aging is a controlled environment that removes moisture, the outside of the meat forms almost a crust or scab. There may be some bad stuff there but it can’t get inside the meat, and the outside is trimmed off before cooking.
Latest Answers