What's for Dinner, Sun., May 5, 2019

[Blue_true]

12. Doubt that it is dry aged, but if any at all, minimal.

Angus beef is a good quality beef straight up. The only thing better that I seem to have read about was some Scottish beef cow that was supposed to give primo beef without the stuff that the Japanese do with Kobi beef.

But if anyone wants to make everyday burgers from never frozen beef taste great, lightly salt it, wrap it in paper towels that get changed every other day, seal it in a plastic ziplock bag and dry age it for 2-3 weeks in the fridge.