Dry aged beef, where they cut the dry, crusty, black bits off,
totally different to what I did.
The meat, a nice fatty bit of Chuck, same as I used in my stew.
So, was it good, after salting and drying? Answer, YES.
Was it VERY good, NO, marvellous, NO, would I do the same again,
with chuck steak, maybe not.
What I did find, that salting the steak, and wrapping in
paper towel, for 12 > 18 hours, is most likely long enough,
and improved the RUMP steak immensely.
Just for interests sake, will try another Chuck Steak,
but only "process" for less than18 hours.
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Cooking meat., page-20
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