How Dry Aged Meat Is Made

Beef is aged to make it more flavorful and tender. Including the beef which you buy in the food market is aged from the cellophane package. This procedure is known as wet aging plus it works for the reason that natural enzymes that are already within beef break down the connective tissue. Dry aging beef is much more complicated and generally delivers a superior product when compared with other methods.

Dry aging may take several weeks to accomplish and doesn't benefit every cut. To achieve success, fat needs to be evenly distributed during the entire entire cut. It really works best on premium quality cuts of meat only and it is rarely available anywhere except for steak houses and butcher shops.

The dry aging process is designed to concentrate natural flavor from the meat. When done properly, the ultimate product is going to be succulent and tender. Is the way it is done.

The beef is cleaned after slaughter in fact it is hung either whole or even in half on the drying rack. Large section, or primal cuts, and also a number of the smaller primal cuts for example the sirloin or rib eye are placed into hot boxes, that are actually refrigerated units. The reality that a hot box is made of a cold unit may confuse you, but the fact is that this process works better as soon as the beef is kept very near freezing temperatures.

During aging, the muscles gradually dry up. With time, the flavor becomes increasingly concentrated. The same thing occurs when sauces are cooked upon the stove. Furthermore, those enzymes that had been mentioned earlier still act on the connective tissue and improve the tenderness from the cut.

Mold forms on the external aspects of the meat. These fungi work in conjunction with the enzymes inside the meat to further boost the tenderness and flavor of the meat. This natural growth is not going to make the meat to spoil or become contaminated in any respect. Once the process of aging is done, this moldy crust is taken off and discarded before the meat is prepared for consumption.

One reason that dry aged beef is really expensive and rarely found in supermarkets is significant amounts of weight is lost because of the dehydration and the trimming necessary. Occasionally, beef is dried using materials that are water permeable. When this technique is used, the outer crust of mold does not form and fewer weight is lost.

The better traditional approach to drying and aging beef is definitely the open air method. This procedure is utilized to help make the beef jerky which includes earned renown to the intensity of its flavor. Wet aging remains the most common, modern method because it could be quickly done and furthermore, as it retains more of the weight.

Most folks who suffer from enjoyed a piece of dry aged beef are surprised by the flavor with their meal. Understanding the time-intensive nature of how dry aged beef is ready, makes it easier to comprehend why it is so expensive. Dry Aged Beef Flatwater Beef Facebook page