There is a restaurant in my homecity of Zagreb that specializes in steaks called Fort Apache. Anyways, they have a meat maturation/preservation chaimber or a room fridge. And they store the meat there for about 30 days. Does anybody know the conditions in there (air temp, humidity, etc.) and the exact duration for i.e. a tenderloin because I'd like to try that at home?
post #1 of 11
12/2/07 at 2:40am