When I recently interviewed honored citizens Jimmy and Pat Baugh for the special Beef ‘n Bean Day edition of The Breeze, Jimmy had mentioned a steak cookoff that was being held at the centennial celebration, with an award of $1,000 for first place.
He also mentioned dry aged steaks that had been aging for 45 days, which immediately caught my attention. The process of dry aging meat involves exposing the select cut of beef in a controlled, open-air environment to enhance its flavor and tenderness.
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