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%.
The Difference Between Kobe and Wagyu Beef. Wagyu beef is intensely marbled with softer fat, has higher percentages of monounsaturated fats, omega-3 and omega-6 fatty acids and is lower in cholesterol than commodity beef. The combinations of these fats deliver a distinctive rich and tender flavor compared to other beef. The most exclusive Wagyu in the world comes from Kobe, Japan. People use the terms Kobe and Wagyu beef interchangeably in the U.S. thinking it refers to the same premium imported Japanese beef, when it does not. All Kobe is Wagyu, but not all Wagyu is Kobe. Many restaurant menus feature âKobe Burgersâ or âKobe Steaksâ.