buldak

In the 1950s, dry-aging was pretty popular as it was the only process known to butchers and meat processing plants. Wet beef aging was much more effective because it led to more quickly meat aging and less moisture loss so the meat market transitioned entirely to wet-aging since there were larger profit margins. Dry-aging was phased out for most and only a couple of providers had kept up the method of dry-aging beef for higher-finish restaurants. Nonetheless, dry-aging has surged in recognition once more as demand for dry-aged steaks due to its tenderness and enhanced flavor has elevated among numerous...