Some of the finest steak houses in the world, have a meat locker and their beef hanging and let it get moldy. As the meat breaks down the more tender it gets, scrape the mold off and cook her up and you pay out the wazzzooooo for it.
MAYBE WDRP will turn out to be the same way, tender and juicy and best stock you ever owned???????????? Maybe some folks will even pay out the wazzzooooo for it someday???
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