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%.
Treat it delicately and with the utmost care, and it will reward you with velvety perfection. A good analogy to cooking Wagyu is that of a baked Alaskaâyou need to sear the outside, but if you let it sit under the heat too long, it will melt the ice cream inside, and you will have an unappetizing mess.he physical structure of Wagyu beef is not unlike ice cream in that it can literally melt and change into something very different from its ideal form. The intermuscular fat melts at about 75 degrees F. If you treat your Wagyu steaks as if you were cooking the beef you are familiar with, you will be sorry you did.