The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Moulard Duckstrami › Moulard Duckstrami
the duck is firm/dense and the fat feels slippery. Where as Beef has connective tissue which of course should have been broken down during the steaming process which adds to the juickeyness. in addition the fat is weaved in and out of the meat fibers which is amazing. That’s of course if you are using a fatty flat, a point or a plate.