Aging Beef

2012/09/26

Flannery News
Aging Beef
WEDNESDAY, SEPTEMBER 26, 2012
What is Dry Aged Beef
If you’ve ever had a steak, whether at a high end steakhouse or a gourmet dinner, that has blown you away with its flavor and tenderness, I’d wager that you were eating dry aged beef. Dry aging is the process in which beef is aged in a temperature controlled environment for a specific length of time before it is trimmed and then cut into steaks. The dry aging process is unique in its ability to intensify the natural flavors of the beef, while imparting a tenderness that you cannot replicate with unaged beef.(Source: http://www.flannerybeef.com )
http://www.flannerybeef.com/news/tag/Dry/

2017/10/18

Chef Damon Menapace decided to go a little crazy with a few of his rib eyes. by JASON SHEEH ...

2017/07/13

Dish is more than 'just throwing a piece of meat in the fridge,' Elizabeth Chorney-Booth s ...

2017/06/28

By Al Mancini Las Vegas Review-Journal June 28, 2017 - 10:06 am “We found after 45 days (the ...

2017/06/16

June 16,2017 DRY-AGED Dry-aging is the process of resting large cuts of meat in a controlled ...

2016/12/16

December 16, 2016 Derico Setyabrata, Hyun-Wook Kim, Jordy Berger, Stacy Zuelly , Yuan H., B ...

2016/11/23

"Better with age" - this method brings out the bolder, better flavors to make for an excel ...

2016/07/08

Effects of post-mortem aging time and type on palatability of low-marbled beef loins. July ...

2016/06/10

June 10, 2016 Yuan H. Brad Kim PhD Despite being a costly process, dry-aging has been widely ...

2016/05/19

Published: 19 May 2016 The present review has mainly focused on the specific parameters inc ...

2010/07/29

MARK SCHATZKER, JUL 29, 2010 When a cow is slaughtered, its beef is so fresh it's considere ...

2010/04/06

TOM MYLAN, APR 6, 2010 so what is aging and what are the differences between wet and dry ag ...

2010/04/02

Meat technology update 2/10 – April 2010 Dry ageing of beef Dry ageing can fill a niche marke ...