Science Of Tender Beef
35:23–35:44 · 21s
Josie explains the chilling science to prevent heat or cold shortening, achieving relaxed muscles for better eating quality, and their ability to dry-age to finish.
35:23–35:44 · 21s
Josie explains the chilling science to prevent heat or cold shortening, achieving relaxed muscles for better eating quality, and their ability to dry-age to finish.
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