Descriptionoftheculinaryprocess
Tastingbeefwithlongeragesonitwasdefinitelyan
improvementinflavourandtexture.Ribsofbeefwere
firstly storedfor45and50daysandmonitoredtofollow
any changeinthebeef.Whatwefoundwasthat,toour
taste, therewasadeeperandmorecomplexflavour,
especiallyinour36-month-oldBlackAngusgrassfedbeef
and fullbloodWagyu.Althoughwenoticedaslight
decreaseinjuiciness,itcertainlywasworththetrade-off.