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Aging Beef

2012/9/26
  • 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/

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