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News Dry aging meat

2017/6/28

By Al Mancini Las Vegas Review-Journal
June 28, 2017 - 10:06 am
“We found after 45 days (the taste) plateaued until you hit that 90 day mark,” Nicole Brisson says of their decision. “Then you start to really see more flavor development — those gorgonzola cheese characteristics. Those truffle flavors. A lot more complex meat flavors instead of just kind of a little bit of funk. Now you have slightly more funk, the enzymes broke it down over time. It was more palatable (after 90 days). You could cut the steak much more easily. And there’s a nice crimson kind of color to the center of the steak. You knew you were getting a real dry-aged steak.”
But Brisson and her team don’t stop there. Once their beef gets to the 90- to 120-day mark, they scout out cuts of optimum size and marbling to place into a special part of the aging room.(Source: www.reviewjournal.com )
https://www.reviewjournal.com/entertainment/food/where-to-find-tender-flavorful-dry-aged-beef-in-las-vegas/