Is Dry Aged Beef Always Worth Its Price?

It is true that a beef hanging in a butcher shop for dry aging isn’t the most interesting site for any one. Neither it looks delicious nor does it look perfect as per desired standards. One is compelled to wonder if there is a mold growing in that or is it rotting from inside? And the most pertinent question is why one should pay extra price for that kind of stuff. Almost all beef is dry aged in all parts of the world. In previous times, butchers and breeders used to dry age beef at home. In some parts, it was slaughtered mainly in those parts that were close to railways and then shipped then and there to distant parts to be sold. By the time it reached its destination, it was already dried and aged.

There were mainly two technologies that brought major changes to this process. The first one was the Cryovacing under which all air was removed from a plastic bag in which the piece was placed and then it was sealed. The second one is the refrigeration. Today, almost all restaurants and hotels across the world prefer refrigerated dry aged beef. The refrigerated dry aged beef is known for better flavor and taste. These days, beef is packed in plastic bags and sealed just after the slaughter and then transported to their destined selling points.

In the dry aging process, around 20-30 per cent water content is lost as it is hanged in low temperature in different rooms. The beef gathered after that time is densely flavored, meaty, and very soft to eat and cut. The outermost layer gets a little crisp due to exposure to air while the inner layer stays soft. The outer layer gets hard and acts as a barrier to viruses and bacteria. It is carefully removed and then the meat is served in plates. It is generally preserved for 20-21 days before the meat is considered useful for cooking purposes. All elite eating places consider minimum 21 days dried beef.

Beef is aged using two kinds of techniques i.e. dry aging and wet aging. In the dry aging technique, the slaughtered animal is hanged in cooler rooms under set temperature and humidity levels. In the dry aging process, the beef gets secured by external layer of bones and fats. Post three weeks, the beef becomes superbly flavored and tender, the external meat is then trimmed and the beef beneath is carved out.

The other one, wet process is mostly followed by the commercial providers where they need to transport the meat to faraway places.

For more visit here:- Beef Aging Refrigerator