PeterL1 wrote:


> FREE. The Porterhouse are 6 kg and I have aged them for approximately
> 10 weeks, so ask the butcher to slice them for you as they are ready

10 weeks ageing?!?!?
Looks like a lot of time, I've never heard of meat aged more that 4 weeks,
maybe I'm making confusion between "frollatura" (ita/eng dictionary:
tenderising) and "ageing". How's this ageing done?
--
Vilco
Don't think pink: drink rosè