Why Dry Aged Beef Is Better |
You've all see it at the restaurants...Natural Dry Aged Beef. So, what is it anyway? And why is it so darn expensive? |
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Each newsletter, one lucky subscriber will win a free Tool Wizard Grill Brush and two Replacement pads. This is the hottest grill brush going today and you could win one! First and last names are really important so we can notify you!Why Dry Aged Beef Is BetterDry aging concentrates beef flavor and tasteYou probably won't have the opportunity to "dry age" your own beef, but it is good to know what it is and how it affects the taste and tenderness of the meat should you wish to buy some. Dry-aged beef is almost always beef that is hung to dry for several weeks in controlled temperatures. Sometimes it will be an entire half if they have a large area or distinguishable prime cuts placed in a cooler at near the freezing temperature - 32° to 34°. For some odd reason, these coolers are also known "hot boxes". Why is dry aged beef so expensive? Here are a few reasons:
The low humidity must be controlled and constant air must be circulated at all times. This process involves considerable expense, as the beef must be stored near freezing temperatures. Also, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. For these reasons one seldom sees dry-aged beef outside of steak restaurants and upscale butcher shops. The key effect of dry aging is the concentration and saturation of the natural flavor. |
