Love beef and whiskey? This booze-aged rib steak is going to put you on cloud nine. Processed by Chef Angie Mar from The Beatrice Inn, the moldy meat is thoroughly wrapped in Jack Daniel’s-soaked cloth for a total of 160 days. Introduced by a French butcher, the dry-ageing technique uses alcohol to tenderize the meat while enhancing its flavor, and eventually deliver a taste like no other to all the steak lovers out there. Watch the above clip of The Meat Show to see what the hosts Nick Solares and Kat Odell have to say about this heavenly gourmet meal.