Re:Question

[Anonymous]

I don’t think it was the extra time that did it, like RP said it may have been the meat itself, all I can do is try again. Maybe it was wet aged at Costco longer than normal, and with the extra dry aging I did, it had a negative (in my opinion) effect on that loin. It just like I said had a almost a dry jelly like texture, and seemed to lack flavor…….I guess the flavor thing may point to it being the cow itself.