How is Aged Beef Processed?

The dry aging process involves taking beef which has been hung up, or added to a rack, for several weeks, and left to  dry. The drying process can be achieved for the entire beef or perhaps section of the beef. Often, primal sections, or sub-primal cuts will probably be taken and set in to a cooler. Counter-intuitively, the new box is not actually hot. Rather, this is a refigeration unit. Drying beef by doing this is very expensive, since it is stored in almost-freezing temperatures, and kept this way for long intervals.

The climate controlled coolers are pricey to perform. Some companies can make dry aged beef employing a moisture- permeable bag to assist dry the meat out. It is a slightly cheaper technique.

Only the Best Meats

It's important to note that only higher-quality meat can actually be dry-aged properly. For dry aging to operate well the meat needs a great deal of fat content that is evenly spread over the cut. You are unlikely to find dry-aged beef in supermarkets. It really is reserved for high quality butcher's, more boutique style supermarkets, and better steak-specialist restaurants.

Dry aging generates a tender cut with a saturated, concentrated flavour. You can easily chew and contains a moist taste. It is not necessarily stringy or tough.

What Dry Aging Does towards the Meat

Dry aging can change the meat in a few ways. Firstly, it can make moisture evaporate through the muscles. This causes dessication, and helps to make the meat have a more concentrated flavor. Secondly, it will make the enzymes in the beef try to break down the connective tissue, making the cut taste more tender.

Dry aging will cause mold to develop on top from the meat. The mold is a crust on the outside, and it is stop if the meat is made prepared to cook. The mold will work with the enzymes to aid the meat to get more tender, and also will enhance the meat's flavor. Thamnidium is one of the molds which produces enzymes which work to break up collagen.

It takes between 15 and 28 days for your dry process of getting older to perform. This will make it expensive, and as there is a  tremendous lowering of the weight in the meat during getting older, and meat is sold by weight, it is really not considered to be  inexpensive. It can be easy to dry age meat in your house, using salt blocks as well as a dry bag. However not many people are patient enough to do this, or confident in the process either.

It is more usual, these days, for beef to be wet aged,  because this is a quicker process which is one that retains a lot of water weight from the beef, so it could  be sold at better prices.

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