Now that you have a better idea on how to become a nurse anesthetist, you should also consider your career prospects after completing this intensive training. Nurse anesthetists are in high demand since the administering of anesthesia is a standard practice in many medical procedures, such as surgical ones.
Most authorities on meat agree that dry aged beef has a superior flavor, and it is often found at fine dining establishments. Wet aged beef tends to be cheaper, and dominates the meat market: almost 90% of the beef sold commercially is wet aged.
First, a brief rundown on why you might want to age meat. Conventional wisdom cites three specific goals of dry-aging meat, all of which contribute toward improving its flavor or texture. Moisture loss might be a major one. A dry-aged piece of beef can lose up to around 30% of its initial volume due to water loss, which concentrates its flavor. At least, that's the theory.