Roots and Grubs

The beefery

Posted by mamster on Tuesday, August 21, 2007

This month in Culinate:

Steaking a claim

But beef, in particular, is improved by taking a large piece of the carcass (in professional terms, a side or primal) and hanging it in a cold, humid, drafty place for one to eight weeks. In the process, the meat loses weight due to evaporation, acquires a moldy, leathery crust, and basically takes on the appearance of Keith Richards.

This one was fun to write because, wait, do I really have to explain why?