"ViLco" > wrote in message
...
> 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... this *is* Lucas posting you know!


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