Natalie Sawyer (@n.vocos) of @BornAndRaisedSTK knows that the key to dry aging is the quality of the protein. Here she breaks down and prepares 3 different excellent cuts of dry-aged beef; 45-day dry-aged Tomahawk, 60-day dry-aged Porterhouse, and 60-day dry-aged NY Strip.
#sponsored by @BeefItsWhatsForDinner ⠀⠀
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