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'Just a little musty': Why beef aged up to 100 days is a growing trend

2017/7/13
  • Dish is more than 'just throwing a piece of meat in the fridge,' Elizabeth Chorney-Booth says
  • CBC News Posted: Jul 13, 2017 6:10 PM MT Last Updated: Jul 14, 2017 8:03 AM MT
  • Dry-aged beef is a growing trend in Calgary, but you may want to rely on experienced butchers if you'd like a taste, a Calgary food columnist says.
  • "It's a more high-tech process than just throwing a piece of meat in the fridge," Elizabeth Chorney-Booth, a Food Trends columnist and Best Of Bridge chef, told The Calgary Homestretch earlier this week.
  • "It sort of is like making cheese and less romantically is sort of rotting right there — and they do end up having to cut off a little bit of it — but that's kind of where the magic is." (Source: http://www.cbc.ca )
  • http://www.cbc.ca/news/canada/calgary/dry-aged-beef-homestretch-restaurant-1.4204370

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