Restaurant introduces - dry aging' fo...

Restaurant introduces - dry aging' for steak

There are 1 comment on the Green Valley News & Sun story from Oct 10, 2007, titled Restaurant introduces - dry aging' for steak. In it, Green Valley News & Sun reports that:

“The process is expensive for restaurants because you end up losing 20 percent of the meat, but it's worth it”

Winter visitors and Green Valley residents have grown fond of this unique art colony for many reasons, including shops, golf and restaurants. via Green Valley News & Sun

Join the discussion below, or Read more at Green Valley News & Sun.


United States

#1 Oct 15, 2007
To me this article sounds like it should be in the Tubac Chamber of Commerce brochure. Don't know why it is fron page news.

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