Ophelia wrote:
>
> "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!
>
>
If you check the super site they actually advertise meat aged that long
it does taste good but I wonder if it's worth the price , I doubt you
will though being a sickpuppet or is that sockpuppet ?