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Aging is a common technique used to improve two major characteristics; taste and tenderness. Essentially aging is a decomposition process that is carefully controlled so the meat does not spoil. There are several methods of aging, ranging from dry-aging, wet-aging, butter aging. All render various results. All cuts froBison is less insulated than beef due to the lower fat content. Prepare Bison 50 degrees F lower than you would with beef, and you can interchange your favourite recipes while eating healthier automatically.Due to the lower fat content, marinades soak in very efficiently for a broad array of flavours.
