8. Benjamin Harrison4 Martin (Benjamin3, Henry2, Peter1) was born 1771 in Albemarle Co, VA, and died 1844 in Wilkes Co., NC. He married Fannie Martin January 13, 1797 in Wilkes Co, NC, daughter of John Martin and Elizabeth Green.
Dry vs. wet aging! There are two ways of aging beef: wet and dry aged. Wet aged occurs when the beef is kept in a vacuum-sealed bag and not exposed to the air. During this process the beef sets in its own juices and doesn't loose much moisture causing the beef to be less juicy and have a wet taste. Dry aged beef is placed in an aging cooler with a controlled temperature between 35-38 and humidity of 50-60%.
Wagyu (sold under the name Kobe) and Angus are types of cattle raised to produce meat that's well-marbled, flavorful, consistent in size and texture, and usually more expensive than that of other breeds. You'll also pay more for beef that is wet or dry aged. Both wet aging (bagging the meat and storing it for 21 days in a refrigerator) and dry aging (storing meat under UV lights in a temperature- and humidity-controlled environment for 21 to 40 days) maximize the tenderness and give the beef a richer flavor.