The meat must ripen, "settle down" I had the butcher's dad, and he went crazy when he saw blood or water anywhere near the butcher. He said that during the First Republic, the steak hung in the cold store for 6-8 weeks. And when the check came, she ran to the cold room without greeting, if there was no bucket of water somewhere in the corner. The hanging meat was able to absorb the water from the air. The meat had to ripen dry and cold. Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. And yet they did not sell the meat immediately. (nod) My brother, a miller, once brought me a bag of quality flour. I was ordered to let it stand for half a year before they started using it. That he must mature, sit down. Today, when I buy flour, I'm surprised that the sauce can't be thickened.