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OfflineZEPH
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Registered: 03/01/02
Posts: 1,609
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Last seen: 8 years, 4 months
Re: Only do this once [Re: ZEPH]
    #5518417 - 04/15/06 09:45 AM (17 years, 9 months ago)

The time-honored process of dry-aging begins with top quality meat. Only a fraction of beef dry ages well: well-marbled prime grade and meat from those exceptional cattle breeds. Extremely lean beef won't age without spoiling as it needs that protective fat coating. The meat is hung in large sterile refrigerators with carefully controlled air flow, humidity, and temperature for two to six weeks. During this ripening period, several key things happen. Enzymes break down the muscle fibers, improving tenderness, until by the third week the meat is positively buttery. A 20 percent moisture loss concentrates the beefy flavors, leaving an intense, almost gamey, taste. The meat's ability to hold onto moisture with cooking is improved, too, making for juicier cooked steaks. Dry-aged beef also develops a crust which has to be trimmed away, resulting in an additional loss of up to 25-percent of the meat's original weight, adding to its cost.

Even though it's an expensive proposition, dry-aged beef has long been considered the best among seasoned steak connoisseurs. They describe its flavor as rich and nutty, decadently tender, and "beefier" than nonaged. Its intensity requires a robust erudite palate.

Still, no one denies that dry-aging is basically controlled rotting, and the meat is an acquired taste. "It has a green taste that's hard for many diners to appreciate, to the point of being offensive," said Chamberlain.

"If you don't enjoy a richer well-marbled ribeye or strip steak, then dry-aged beef wouldn't be something you would appreciate," said Bob Stephenson, Executive Chef at Cool River Cafe. He feels quality beef is of greater appeal to most Dallas diners. "Certified Angus beef or prime are the biggest draws," he said.

i seen a huge rack that was 70 bux today god if it was payday :frown:  but i did some reaserch my buddy was sayin u have to encase the meat in salt  i think hes full of shit lol............controlled rotting gotta love it lol


Edited by ZEPH (04/15/06 09:47 AM)


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