The back straps on all are good. Its best to age the meat either in a cooler or in an ice chest. Wrap the meat in trash bags and leave the drain open with a brick under the opposite side from the drain. Keep well iced for about a week. Do not let the meat get wet. A meat hammer will tenderize any thing just use plastic wrap to keep the mess down. Also diet coke is a great tenderizer that will also take out the wild taste. I love grilled black buck back strap. Grill it whole and slice thin like flank steak. Also serve medium to medium rare.
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