Ageing, or conditioning, of beef is a totally pure course of that provides flavour and tenderness to the meat. If beef is allowed to age, the pure enzymes in it’ll break down the more durable parts of the meat fibres. The longer it’s aged, the extra tender the meat turns into.
So how do you discover dry-aged beef? It’s served in some upscale accommodations and eating places, and also you could possibly discover a native producer so you may cook dinner your personal. Examine your native farm listings for naturally-raised beef, or do an internet seek for “dry aged beef” in your space. You could possibly purchase some straight from the farm, at a value that is not rather more than you’ll pay at retail.
And you will be discovering a brand new world of beef flavour – like our grandparents used to eat.
There are two strategies used to age beef: dry-aging and wet-aging 대정한우:
DRY AGING
That is the simplest, time-tested and old style technique. To dry-age beef, the entire sides are hung in a cooler the place the precise situations of humidity, temperature and air motion are stored precisely – normally 1-3°C and 75-80% relative humidity.
Whereas dry getting older, the meat is protected by its outer layer of fats and bones. After round three weeks, when the meat has turn out to be tender and amazingly flavourful, the outer fats is trimmed, and the meat is butchered into particular person cuts.
WET AGING
Most business beef operations, who usually supply supermarkets, do not age their beef in any respect. Those that do use a course of known as moist getting older. Moist getting older seals particular person cuts in vacuum-packed bags to allow them to be shipped with out spending time on getting older the meat. The concept is to make use of vacuum sealing to present the identical type of safety because the fats within the dry-aging course of for hung sides of beef.
Moist-aging has the disadvantages that the meat cannot breathe, and that it stays at a excessive moisture content material throughout getting older. It does turn out to be extra tender, nevertheless it tends to tackle a barely bitter and metallic style that comes nowhere near the wealthy, full, fragrant flavour of dry-aged beef.
DRY-AGING GIVES THE BEST FLAVOUR…
In the event you see beef in vacuum bags, it has been wet-aged. And if it is on a styrofoam tray with cling-film, it hasn’t been aged in any respect. Both approach, you are lacking out on an entire new degree of flavour.
Most beef in shops at the moment is not aged in any respect – the packaging factories soak up complete animals on one finish, and spit out packaged beef on the different. So you might by no means have had the chance to attempt the connoisseur flavour of naturally aged beef.
So do your self a flavour, and do a seek for dry-aged beef in your space. Your loved ones and company can be blown away!