Great article with killer photos of an underground meat centric joint behind a butcher shop in Peru:
Via Scott Malin’s twitter feed
Great read; would love to sit around that table and partake in some of that wagyu beef; it looked fantastic.
65 day aged beef is beyond my acceptability–I tried it. But 200 days? When does aged become rotten?
There are some amazing music articles on that site:
At about 1 in the morning. Usually kneeling in front of the porcelain throne.
Thank you. I’m ready to jump on a plane.
Awesome
Good point, I no longer want to fly to Peru tonight. What is the acceptable length of aging for most beef cuts, 4-6 weeks?
My sweet spot is 45 to 52 days. After that I am not a fan.
I had some beef aged almost a year. Tasted like blue cheese and walnuts. Very rich and stayed on the palate far longer than I would have liked.
Peru has some exceptionalllll food…
i wish there were more peruvian restaurants in Seattle.
probably cause your tongue developed an active mold colony after eating a year old dry aged steak