Is Aged Beef Overrated?

2010/07/29

MARK SCHATZKER, JUL 29, 2010
When a cow is slaughtered, its beef is so fresh it's considered "green." As with wood from a newly felled tree, it's extreme freshness is considered a bad thing. Green beef is tough, a tad bland, and has no sustained juiciness—the steak seems played out by the second chew.
For this reason, we age beef. This is accomplished in one of two ways. It can be hung from a hook in the fridge, which is known as "dry aging." Or cuts can be sealed in plastic and kept in the fridge, which is known as "wet aging." Many things happen to beef as it ages. Water evaporates, fats oxidize, and levels of umami increase, just to name a few. But the most important thing that happens is that natural enzymes break down the muscle fibers, making the beef more tender.(Source: www.theatlantic.com )
https://www.theatlantic.com/health/archive/2010/07/is-aged-beef-overrated/60577/

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