In article >, Andy <q> wrote:

> Omelet said...
>
> > I can't seen to get him to understand the concept of aging, but not all
> > animal types benefit from that treatment.
>
>
> I let steaks age in the fridge for about two weeks until just to the first
> signs of green slime, then BBQ-grill them to medium-rare. The BEST!!! Not
> safe for ground meats, poultry, pork, etc.
>
> Andy

Ookay... ;-)
--
Peace, Om

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