Grand Cru – dry aged on the bone for 21 days, thereafter it’s deboned and trimmed so all surfaces are clean. Then it gets the special treatment, covering it in beef tallow and aged for five more weeks. 🐄🔥Repost via @kvicken71 🙌#chef #chefs #chefspencil #instachef#masterchef #gastronomia #chefsofinstagram #rollwithus #topchef #chefstagram #culinaryart #chefsplateform #cheflife #cheflife🔪 #chefsroll #thestaffcanteen #staffcanteen