Hellthy Junk Food’s Julia Goolia visits The Local Butcher in Winter Park as she goes on a 45 day journey of discovery attempting to create the famous Tomahawk steak. Which results came out the best? Dry aged professional mastered by The Local Butcher , dry aged at Julia’s home, or no dry aging at all. Can you actually tell the difference?? What this killer YouTube video and let us know on our social pages.
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