April 24, 2009 (CHICAGO) Aging is another important element to making great steak. Steakhouse menus have become awfully wordy. How about: Nebraska corn-fed, prime, dry-aged? Or Kansas grass-fed, ...
A: Yes. The only issue to consider is the quality of the meat after freezing, especially if you freeze it for a long period of time. The U.S. Department of Agriculture (USDA) says most anything can be ...
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