For example, most golf cart batteries are rated for about 550 cycles to 50% discharge-which equates to about 2 years. Battery life is directly related to how deep the battery is cycled each time. If a battery is discharged to 50% every day, it will last about twice as long as if it is cycled to 80% DOD.
It's hard to reproduce the taste and texture of a dry-aged meat, perfectly grilled by a great steak house. The steak house has three advantages over the home cook. They have access to well-marbled meat that few butchers stock. They sear the steak above 800F, much higher than available in a typical kitchen oven or on most grills. And the steak is aged for two to four weeks, drying the meat, concentrating juices and most importantly, allowing controlled decay to produce deep, iconic flavors. But with a little work, we can match 2 1/2 of these 3 advantages. First, start with the steak.
Quality dry aging makes the beef you buy not only more tender, but concentrates flavor and produces meat that is superb in taste and texture. Dry Aging occurs when beef is processed and stored in a 30 - 35 degree cooler. During this time, enzymes in the meat work to break down the fibers and tenderize the beef. Most beef is aged a minimum of 72 hours; however, it's better if the beef is aged longer. Maximum tenderness occurs at 10 - 11 days of aging, but superior flavor occurs when the beef is aged longer. The longer you dry age beef, the more you increase the density of the beef (due to water loss) which concentrates the flavor. Dry Aged Beef, The Darkened Outer Layers Are Cut Away During the dry aging process, mold and bacteria forms on the outermost layers of the beef which must be cut off and thrown away.