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Old 08-21-2010, 08:17 PM
spiker spiker is offline
B&C 160 Class
Join Date: Jul 2010
Location: new york
Posts: 1,115

when you can do it your aging the meat just like a steakhouse.the enzymes start breaking down making the meat more tender.ive soaked cuts in milk the night before really cleans the cuts up nice
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