TIP OF THE DAY: Dry Aged Beef
For the best steak experience, splurge for |
If you’re looking for a great piece of beef, experts and connoisseurs will tell you that the best is dry aged for 30 days or longer.
Aging the beef allows a steer’s natural enzymes to break down its tough connective tissues. The result is deeper flavor and better texture. Supermarket beef is wet aged, a less expensive process that takes 5 to 7 days. The beef is sealed in its own juices in plastic bags, producing a milder, less meaty-flavored beef. The process is known as Cryovac, a system developed in France in 1937 (originally using latex bags). Dry aging, a more time- and labor-intensive process, takes place for 11- to 30-plus days. The longer the aging, the “meatier” and more buttery the beef. The side of beef is hung in a special room, where the temperature is controlled. It loses 15% to 30% of its weight due to water evaporation, concentrating the flavor. |
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| When you’re looking for that special piece of beef, head to the best butcher in town for dry aged. Or shop online at Allen Brothers, a NIBBLE Top Pick Of The Week.
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