65 day, dry aged steaks. 65 days. 65. Sirloin. Dirty hanger steaks…
It’s fair to say that Marcus Bawdon of Country Wood Smoke fame, is a meaty genius. He cooked me one of the most memorable steaks of my life, I’ll repeat “65 day old, dry aged steaks. 65 days. 65. Sirloin. Dirty hanger steaks…” If seeing is believing, then you must taste this uber complex, umami packed wee beastie of a cut to understand.
Seek it out, don’t be scared, do not go quietly into your local butchers.
Cheers Marcus, thanks for lunch!
What follows is more of a dream than a photo-journal. Maybe I lumbered down the rabbit hole, after an enchanted Aberdeen Angus…
2 thoughts on “A magical meatstery tour…”
Love it 🙂 what a wonderful way to spend the afternoon, talking meat and photography.
Reblogged this on Eating Exeter and commented:
Nick Hook is one of my favourite food photographers, plus he’s a very nice chap to boot. Marcus Bowden is a meat genius, the combination is magical…