How Dry Aged Meat Is Processed

Beef is aged to make it more flavorful and tender. Even beef that you simply buy inside the supermarket is aged in the cellophane package. This procedure is called wet aging and it works as the natural enzymes which are already found in beef breakdown the connective tissue. Dry aging beef is a lot more complicated and generally delivers a superior product in comparison with other methods.

Dry aging can take a few weeks to accomplish and doesn't help every cut. To reach your goals, fat has to be evenly distributed throughout the entire cut. It works best on high quality cuts of meat only and is also rarely available anywhere apart from steak houses and butcher shops.

The dry aging process is made to concentrate natural flavor of your meat. When done properly, the ultimate product is going to be succulent and tender. Here is the way is performed.

The beef is cleaned after slaughter and it is hung either whole or even in half on the drying rack. Large section, or primal cuts, in addition to a number of the smaller primal cuts including the sirloin or rib eye are put into hot boxes, which can be actually refrigerated units. The point that a hot box is made of a cold unit may confuse you, but the truth is the procedure works better if the beef is kept very near freezing temperatures.

During growing older, the muscles gradually dry out. With time, the taste becomes increasingly concentrated. A comparable thing takes place when sauces are cooked upon the stove. Additionally, those enzymes which were mentioned earlier consistently act in the connective tissue and boost the tenderness of your cut.

Mold forms on the external elements of the meat. These fungi work in combination with the enzymes from the meat to help increase the tenderness and flavor from the meat. This natural growth is not going to increase the risk for meat to spoil or become contaminated in any respect. Once the entire process of aging is finished, this moldy crust is taken off and discarded before the meat is ready for consumption.

One reason why dry aged beef is so expensive and rarely found in supermarkets is that quite a lot of weight is lost as a result of dehydration and the trimming necessary. In some instances, beef is dried using materials that happen to be water permeable. When this strategy is used, the outer crust of mold does not form and much less weight is lost.

The greater number of traditional means of drying and aging beef may be the outside method. This method can be used to help make the beef jerky containing earned renown for that concentration of its flavor. Wet aging remains the most common, modern method because it may be quickly done and also since it retains even more of the weight.

Most those who have enjoyed a piece of dry aged beef are impressed by the taste in their meal. Learning the time-intensive nature of how dry aged beef is prepared, makes it much simpler to know why it really is so expensive. https://www.facebook.com/nebraskadryagedbeef