The Butcher Breaks Down the Beef

2017/06/16

June 16,2017
DRY-AGED
Dry-aging is the process of resting large cuts of meat in a controlled, open-air environment for an extended period of time. This allows for enzymes in the meat to break down the proteins, lose 20 percent of water weight, and thus concentrate the flavors. Many butchers balk at losing 20-30 percent of the weight of the high-quality strips, rib-eyes, and porterhouse – plus the process takes about 30 days. It’s worth it to us, though!
Results: Extremely tender, your steak will also reveal a unique complexity of flavor. (Source: www.eataly.com )
https://www.eataly.com/us_en/magazine/eataly-stories/we-love-dry-aged-beef/

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