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News Dry aging meat
The Butcher Breaks Down the Beef
2017/6/16
- 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/
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
- Effects of dry aging on color and oxidation stabilities of beef loins 2016/12/16
- The Peak Expert: Dry-Aged Beef Now In More Upscale Gourmet Grocers in Singapore 2016/11/23
- 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
