Granted I know next to nothing about aged meat, but I feel like fungus might actually be a selling point for people who are excited by the thought of eating 6 week old beef.
Granted I know next to nothing about aged meat, but I feel like fungus might actually be a selling point for people who are excited by the thought of eating 6 week old beef.
It doesn't have quite the same marketing zing, though. "Fungus dried for 48 hours." Makes the mouth water.