What is the Difference Between Dry Aging and Wet Aging?
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|Almost EVERYTHING You Need to Know About Dry Aged Beef!
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Is It Possible To Dry Age Beef At Home?
|Dry Aging Beef to Increase Its' Tenderness|
aging makes the beef you buy not only more
tender, but concentrates flavor and produces
meat that is superb in taste and texture.
Though rare in today's mass corporate produced and profit driven markets, the art of producing dry aged beef is still in demand for gourmet customers who know its unsurpassed quality.
What is the difference between wet aged beef and dry aged beef?
Wet aging or aging-in-the-bag has become the industry norm, 90% of aged beef is done this way. The beef is vacuum packed in plastic and sits at temperatures of 34-38 degrees for 7-28 days. Inside the plastic, the meat ages and becomes more tender yet there is no flavor development since there is not a concentration of flavor occurring with loss of moisture.
This method has become more popular because it is cheaper and more profitable. Dry aging is more costly due to the approximately 18% loss in shrinkage and extra trim required, time, storage, refrigerator space, and labor.
In a mass produced commercial environment where all attention is given to the profit margin, dry aging is being done only for a few discriminating customers.
Is it possible to dry age beef at home?
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Tuesday, July 30, 2013 03:04 PM