31 May WHAT IS AGED MEAT
Why dry-aged beef tastes better
All fresh beef is aged for at least few days and up to several weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor. These days, most beef is aged in plastic shrink-wrap—a process known as wet-aging. Dry-aged beef, on the other hand, is exposed to air so dehydration can further concentrate the meat’s flavor. It’s a more expensive process than wet-aging, however, because the meat loses weight from dehydration, and it also must be trimmed of its completely dried exterior.
We dry-aged a previously wet-aged T-BONE from our local market in one of our MATUREMEAT CABINET for 10 days. We had another T-BONE from the same steer which we left in its plastic wrap to continue aging for the same amount of time. After roasting, we tasted them side by side. The dry-aged T-BONE was more succulent and had a mellower yet beefier flavor than the wet-aged roast, which tasted watery by comparison. Next, we dry-aged another T-BONE for 30 days, and we were blown away by the flavor. Despite the loss of 20% of its original weight, we’re convinced that for a truly special occasion,FATHERS DAY AT WOOD AND COAL STEAK HOUSE , dry-aged beef is worth the time and expense.