WORLDWIDE
King Son Instrument Tech. Co., Ltd.
News, Marketing
Home > News, Marketing > News Dry aging meat
News Dry aging meat
The Peak Expert: Dry-Aged Beef Now In More Upscale Gourmet Grocers in Singapore
2016/11/23
- "Better with age" - this method brings out the bolder, better flavors to make for an excellent slab of meat.
- MERYL KOH
- NOVEMBER 23, 2016 GOURMET & TRAVEL
- To be sure, dry-aged beef is nothing new. The process harks back to our primitive roots where carcasses were left out to dry, then salted and cured to extend shelf life. But thanks to technology, the hardware is much fancier now, and gourmet grocers here are selling the visual appeal. At upscale Japanese supermarket Emporium Shokuhin, for instance, an all-glass chiller cabinet displays rows of hunky loins covered in a snow-like mould.(Source: http://thepeakmagazine.com.sg )
- http://thepeakmagazine.com.sg/gourmet-travel/the-peak-expert-dry-aged-beef-now-in-more-upscale-gourmet-grocers-in-singapore/
Other News
- Eat This Now: 100-Day Dry-Aged Rib Eye at Kensington Quarters 2017/10/18
- 'Just a little musty': Why beef aged up to 100 days is a growing trend 2017/7/13
- Where to find tender, flavorful dry-aged beef in Las Vegas 2017/6/28
- The Butcher Breaks Down the Beef 2017/6/16
- Effects of dry aging on color and oxidation stabilities of beef loins 2016/12/16
- Can aging improve low-marbled beef? 2016/7/8
- Identifying optimal dry-aging regimes for improving beef quality 2016/6/10
- Dry aging of beef; Review 2016/5/19
- Aging Beef 2012/9/26
- Is Aged Beef Overrated? 2010/7/29
- Dry vs. Wet: A Butcher's Guide to Aging Meat 2010/4/6
- Meat technology update 2010/4/2
