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PROFESSIONAL CARNIVORE EATS DRY AGED STEAKS AGED FROM 45 DAYS, TO AN UNGODLY 14 MONTHS!

PROFESSIONAL CARNIVORE EATS DRY AGED STEAKS AGED FROM 45 DAYS, TO AN UNGODLY 14 MONTHS!

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This week on The Meat Show, host and professional carnivore Nick Solares heads to Knife, chef John Tesar’s upscale Dallas steakhouse, to sample dry aged steak. The twist? Each of the five cuts he tastes were aged an increasing number of days, from 45 (already nearly double the standard for dry-aging) to a supremely funky 420.

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