Ummm…no chance I eat a brisket wet aged over a year. The fat between the point and flat sounds delightful.
An interesting question is why pork aged for two years+ is considered one of the great delicacies in the culinary world - Jamon de bellota. In other words, why does pork age well and apparently not beef? Both are protein and fat. Technique?
Salt is your friend. Beef in a bag has no appeal to me.
There is dry cured beef, such as Bresaola. Dry being the key word.
The profile picture almost made me vomit - no way that is going in my mouth, and I eat a lot of weird shit!
+a very large number, that was disgusting.
I can not imagine how that must have smelled once the bag was exposed to the air.
I am surprised that the plastic wrapping had not inflated, like a month-old cadaver in the Gowanus Channel.
Mmm, beefy Malort-y goodness…