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Overheard a guy at the meat counter say 'aging beef is just letting it rot' and I had to bite my tongue
Was at a barbecue place in Austin last Saturday waiting for my order. This dude next to me tells his buddy that dry aged beef is basically rotten meat. Buddy nods along. I wanted to explain that controlled humidity and temp for 30 days is nothing like leaving a roast in the fridge for a month. But I kept my mouth shut. Anyone else ever just let customers or strangers believe whatever they want about meat just to avoid a 20 minute argument?
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