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/

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