Dry aged beef, where they cut the dry, crusty, black bits off,...

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.