
Dry-aged beef is beef that has been hung to dry for several weeks. After the animal is slaughtered and cleaned, either an entire half will be hung, or primal cuts (large distinct sections) will be placed in a cooler. This process involves considerable expense as the beef must be stored at 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 process enhances beef by two means. First, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Second, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
Dry Aged beef is different than wet aged beef, which is aged in a liquid and doesn't require cooling... more
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beef definition of beef in the Free Online Encyclopedia. Sun, 02 Nov 2008 23:09:00 GMT beef, flesh of cattle prepared for food. It has become one of the chief products of the meatpacking meatpacking or meat-processing, wholesale business of buying and slaughtering ... Visit
The Nation's Oldest, since 1867 Tue, 11 Nov 2008 21:53:00 GMT The Colorado Cattlemen's Association (CCA) is the state's only nonprofit trade organization exclusively representing Colorado's beef producers. Visit » Results provided by 'RSS Feed for MSN Search' |