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Jackson Frozen Food Locker
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Fresh Sausage Seasonings - AC Legg

Fresh Sausage Seasonings - AC Legg

Smoked Snack Stick Kits - AC Legg - Ask The Meatman.com

Smoked Sausage Kits - Witts - From Ask The Meatman.com

Fresh Sausage Kits -  AC Legg - From Ask The Meatman.com

Fresh Sausage Kits - Witts - From Ask The Meatman.com

Casings - Natural Hog - From Ask The Meatman.com

Casings - Natural - Sheep - From Ask The Meatman.com

Casings - Fibrous - Clear - From Ask The Meatman.com

Casings - Fibrous - Mahogany - Printed - From Ask The Meatman.com

Casings - Collagen - Snack Sticks - From Ask The Meatman.com

Casings - Collagen - Middles - From Ask The Meatman.com

Jerky Seasoning - AC Legg - From Ask The Meatman.com

Jerky Seasoning - Ask The Meatman's Own - From Ask The Meatman.com

Smoked Deer Sausage Seasoning - Witts - From Ask The Meatman.com

Snack Stick Seasoning - AC Legg - Traditional - From Ask The Meatman.com

Snack Stick Seasoning - AC Legg - BBQ - From Ask The Meatman.com

Cutlery - Knives - 5 Inch Boning Knife - From Ask The Meatman.com

Cutlery - 6 Inch Skinning Knife - From Ask The Meatman.com

Cutlery - Knives - 8 Inch Breaking Knife - From Ask The Meatman.com

Cutlery - Knives - 3.25 Inch Paring Knives - From Ask The Meatman.com

Cutlery - Cut Resistant Gloves - From Ask The Meatman.com

Cutlery - Knife Steel - Dexter-Russell - From Ask The Meatman.com

Cutlery - Knife Steel - Granton - From Ask The Meatman.com

Cutlery - Knife - Storage Pouch - From Ask The Meatman.com

Cutlery - Meat Hand Saw - 25 Inch - From Ask The Meatman.com

Cutlery - Meat Hand Saw - 12 Inch - From Ask The Meatman.com

Cutlery - Sharpening Stone - From Ask The Meatman.com

Cutlery - Knife Rack - Magnetic - From Ask The Meatman.com

Miscellaneous - Bacon Hangers - From Ask The Meatman

Miscellaneous - Butcher Twine - From Ask The Meatman

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Miscellaneous - Gummed Tape Rolls - From Ask The Meatman.

Miscellaneous - Hickory Sawdust - From Ask The Meatman

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Miscellaneous - Meat Smoking and Smokehouse Design Book - From Ask The Meatman

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BBQ Sauces - Ask The Meatman's Own - From Ask The Meatman 

BBQ Seasonings & Rubs - AC Legg - From Ask The Meatman 

BBQ Seasonings & Rubs - Witts - From Ask The Meatman 

BBQ Tools - Steak Flipper - From Ask The Meatman 

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Shake-On Seasonings - Spicecraft - From Ask The Meatman 

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Dry Aging Beef to Increase Its' Tenderness

More Information About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef? Is it Possible to Dry Age Beef at Home? Almost EVERYTHING You Need to Know About Dry Aged Beef!

We have an excellent gourmet seasoning to spice up your next cut of Dry Aged Beef!

Spicecraft Prime Steak and Beefburger Seasoning
Formerly called Witts Prime Rib Rub.  6.75 oz. Jar.

NEW - WE'VE LOWERED PRICES ON PRIME STEAK & BEEFBURGER!

Our best selling and most popular Shake-On Seasoning!
Prime Steak and Beefburger Seasoning is GREAT On:
Filet Mignon, London Broil, Brisket & Hamburger
.

1 Jar of Spicecraft Prime Steak and Beefburger Seasoning WAS $14.97 - NOW ONLY $11.97!  And AS ALWAYS - Shipped FREE in the U.S.!

Click Here to go our Spicecraft Seasoning Page where you can order 2 Jars of Prime Steak & Beefburger Seasoning for ONLY $19.97 or 3 Jars for ONLY $24.97!



Order 1 Jar of Spicecraft Prime Steak and Beefburger Seasoning for only $11.97 -
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  • Dry aging occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, for 10 to 28 days after harvest and prior to cutting.

  • When beef is dry aged two things happen. First, moisture evaporates from the muscle creating a greater concentration of beefy flavor and taste. Secondly, the beef’s natural enzymes break down the fibrous, connective tissue in the muscle, tenderizing it. Most of the tenderizing activity occurs in the the first 10 to 14 days.

  • Some high quality restaurants age their meat for 28 days or more. Increased aging adds to the shrinkage and trim loss due to the drying and surface mold.

  • Up until 20 years ago, dry aged beef was the norm, then with the advent of vacuum packaging along with increased efficiencies in beef processing and transportation, we lost the dry aging process.

  • In today’s modern processing plants, the carcass is broken down and vacuum-sealed in plastic bags within 24 hours. Much of this beef will show up in a grocery store meat case within 2 to 4 days after harvest.

  •  Beef can be "wet aged" in a vacuum-sealed plastic bag for improved tenderness but it will not have the characteristic dry aged flavor.

  •  Because refrigerated storage is expensive, only the high priced loin and rib cuts are aged (wet or dry).


You DO NOT Age Pork!

 

Ask The Meatman's Own "Beef Processing" DVD!!

Over 2 Hours of Learning How To:

  • Make The Primal Beef Cuts

  • Make Sub-Primal Beef Cuts

  • Make Retail Beef Cuts

  • Freezer Wrap Beef Correctly

  • Sharpen Your Knife Correctly

  • Use A Steel Correctly

ONLY $24.97 - Shipped FREE in the U.S.!

We have a FREE PDF article on dry aging beef.  To view it, just click here.

If you would rather download the FREE PDF Dry-Aging article and save it to your computer, just right click here., and choose "Save Target As"

Get Adobe Acrobat Reader Free.You will need Adobe Acrobat Reader to view this file.
If don't have it already on your computer,
you can download from the Adobe website by clicking here.

 

It's been decades since butchers first discovered that beef carcasses, left hanging for several days, ended up more tender and palatable as natural enzymes in the meat broke down proteins and connective tissue.
 
Today the "wet" process is primarily used for aging steaks.  Wet aging is done by allowing the beef to age in a vacuum packed bag.
 
Dry aging was big in the 50's and 60's, then the market moved to the less-costly boxed beef and vacuum packaging.  99% of Supermarkets today sell boxed beef.  In the 80's, dry aging enjoyed a resurgence.
 
Dry-aged steak is aged in the open air at controlled temperature between 34 F and 38 F with an ambient humidity level adjusted between 50% and 75%.  Wet-aged meat is placed in a vacuum-sealed bag.
 
Dry-aged beef requires 7 to 14 days or longer to age properly.  Wet-aged beef can mature in as few as 7 days.
 
Meat is muscle, and muscle is composed of protein structures that break down with the aging process.  This results in more tender cuts of meat and more flavor.
 
It's the benign bacteria within the meat itself that causes the degradation.
 
Air circulation is essential in managing dry aging and is perhaps the biggest reason why dry-aged beef costs substantially more, since the resultant evaporation causes significant shrinkage.
 
Typical shrinkage is 10 to 15%.  And dry-aged beef usually cost about 25% more than wet aged beef.

But if you have ever had dry-aged beef, you know the cost is worth it!

 

You can read another excellent article about dry-aged beef by clicking here.

 

To learn more about the cuts of Beef,
Visit our
 Beef Charts Page And Notebook Size Meat Charts Page,

Latest Information on the Mad Cow Disease in the United States

Last Updated:  Tuesday, July 30, 2013 03:07 PM

 

If you found this page interesting, you may also want to look at the following pages:

Kobe Beef

London Broil

Chateaubriand

Beef Marinade

Tri Tip

Filet Mignon

Beef Brisket

Beef Brisket

Click on any jar below to go to that seasonings web page where
you can read more about that seasoning and place your order.
Prime Steak and Beefburger Seasoning (Formerly Meyers Roast Beef Rub)
 is our most popular shake-on seasoning.

Click here to go to Prime Steak and Beefburger Ordering Page. This seasoning was formerly known as Meyers Roast Beef RubClick here to go to Southwest Chipotle Ordering PageClick here to go to Smokehouse BBQ Ordering PageClick here to go to Roast Pork and Chop Ordering PageClick here to go to Salad and Greens Ordering PageClick here to go to Pepper and Garlic Steak Ordering PageClick here to go to Old Fashioned BBQ Ordering PageClick here to go to Rotisserie and Oven Roast Ordering PageClick here to go to Lemon Pepper Ordering Page



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