On Friday, January 10, 2020 at 6:15:08 PM UTC-10, Bruce wrote:
> On Fri, 10 Jan 2020 20:00:06 -0800 (PST), dsi1
> > wrote:
>
> >On Friday, January 10, 2020 at 3:14:50 PM UTC-10, Bruce wrote:
> >> On Fri, 10 Jan 2020 17:02:43 -0800 (PST), dsi1
> >> > wrote:
> >>
> >> >On Friday, January 10, 2020 at 1:18:38 AM UTC-10, Daniel wrote:
> >> >>
> >> >> How does it taste after a short dry age? How do you prevent the steaks
> >> >> from obtaining the smell of other foods while in the fridge?
> >> >>
> >> >> --
> >> >> Daniel
> >> >>
> >> >> Visit me at: gopher://gcpp.world
> >> >
> >> >It tastes like meat that's turned bad. It's meat that been broken down by enzymes in the tissues. This tenderizes the meat and also "enhances" the flavor. Lots of folks won't like the taste of meat tenderized this way but some folks will crave it. I've never found that the meat tasted like a refrigerator but you might be more sensitive to that than I.
> >>
> >> But don't you get sick from eating a decomposing corpse?
> >
> >As far as I know most everyone eats rotten corpse meat. Fresh corpse meat ain't really that great. The stuff I ate was just a little more rotten than most.
>
> Well, as the philosopher said: To each their own.

That's just as God intended. If someone wants to have their massive Wagyu tomahawk steaks covered in gold, that's what they should be having.

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