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| we are not going to start this all over again, are we?
I tried 9 months aged beef and I didn't like it... very odd texture and not-very-nice fatty after-taste. I have no reason to believe that ageing it even further would improve the quality. I have the sneaky suspicion that it's a bit of a gimmick... | |
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Fair enough if you've tried 9 month.
As I said, fashionable . . . so maybe this won't be long term trend. Indeed for most restaurants it will simply be too expensive to produce.
To be fair Carnevino's standard long-aged beef is eight months. Some people do rate it very very highly though:
http://www.eatinglv.com/2009/07/the-...teak-on-earth/