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March 19, 2013 at 11:10 pm
#6838
Ron PrattMember
Welcome to the forum, Gary! Sounds like you walk as a veteran amongst us. Thank you for sharing your wealth of experience. Question about aging the Wagyu NY for 49 and 100 days…being as thin as NY loins are I personally have found they dry out too much and the trimming loss (even for me!) means excessive waste. I do find it interesting though regarding your non-plused opinion of unaged Wagyu as I just assumed it would be teeming with taste! Stick around, Gary, and thanks for sharing your knowledge! Ron