The Ask The Meatman™
Website is Owned
and Operated By:
Jackson Frozen Food Locker
400 South High St.,
Jackson, MO 63755
is the MEATMAN!
Click Here to Contact Us
Orders By Phone With Credit/Debit Cards
Our Phone Orders Are Accepted 9:00 a.m. to 4:00
p.m (CST) Monday through
To place a telephone order call
We DO Offer the option of USPS Express Mail for
those who have to receive their order
quickly. To place an order with USPS
Express Mail, you must place your order by phone
at 573-837-7651. There WILL be an extra charge
for Express shipping.
We Ship Most
Orders by USPS
Heavy or Bulky Items May Be Shipped by UPS.
FREE Shipping On EVERY
Order In The U.S.
The Following Credit Cards
We Also Accept Checks &
Money Orders by Postal Mail.
We Also Accept
Click Here For Our
Dry Aging Beef to Increase Its' Tenderness
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.
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.
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"
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,
Beef Charts Page And Notebook Size Meat Charts Page,
Latest Information on the Mad Cow Disease in the United States
Tuesday, July 30, 2013 03:07 PM
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.