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Title: To provide the customer with maximum tenderness and the restaurant with maximum yield, a beef steak ... Post by: godzirrraaaaa on Oct 1, 2017 To provide the customer with maximum tenderness and the restaurant with maximum yield, a beef steak is:
a. wet aged for five weeks b. wet aged for two weeks c. dry aged for four weeks d. dry aged for two weeks Title: Re: To provide the customer with maximum tenderness and the restaurant with maximum yield, a beef ... Post by: kenneth03 on Oct 1, 2017 a
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