Of course it is rotten, it has been left to bacteria for weeks on end. But when the outside rot is scraped away from the flesh underneath Dry Aged Meat reveals itself. Brown, tasty and succulent says some samplers.
I had never heard of it.
This week at Sunrise Toastmasters, James informed me and aroused my curiosity with a combination of facts, personal experiences and natural humour.
“I began working as a kitchen hand,” he said. “...exposed to the culinary world I quickly discovered an important fact… My parents can’t cook.”
This leads James to search for the best butcher steak in Christchurch and impart his knowledge about Dry Aged Meat, something he had stumbled upon online and while out dining.
I discovered specialist butchers dry age meat by leaving it in a temperature and humidity control fridge for 30 days or longer. The liquids from the meat begin evaporating while a hard black shell of rot forms around the outside. Meanwhile, enzyme action tenderises the meat.
I was intrigued, weirdly nauseous and thinking vegan thoughts.
“The steaks left behind are incredibly tender and have a much richer, beefier flavour,” said James. “If you see them on the menu I recommend trying it”
Well maybe...
James then took us on his journey around the butchers of Christchurch and the hard yards chewing through those melt-in-mouth moments, all for our benefit, NOT.
Even when very satisfied with a product, James continued his research for something even better or more convenient.
I've decided James is a rabid carnivore.
So that you don't need to go to the effort that James went to, his top three providers in no particular order are Peter Timbs of Edgeware, Corey’s Master Butchery at Bush Inn Centre and Pure South Foods (Alliance Group) on-line.
James held everyone’s attention with easy humour and personal knowledge backed up with researched facts.
Many people come to Toastmasters to develop their public speaking, self-confidence or leadership skills.
Often coming simply to listen is enlightening enough.
You can find out more about our club on this site, through our blog history or by coming along.
Contact details are stashed somewhere else on this page.
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