TIP OF THE DAY: Dry Aged Beef | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Dry Aged Beef – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: Dry Aged Beef

For the best steak experience, splurge for
dry-aged. Porterhouse steak from Morton’s
The Steakhouse.

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.

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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