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What
is Dry Aged Beef?
By
Ellen Walsh
Dry
Aged Beef has long been considered the “height
of haute” among beef lovers. It is nutty,
decadently tender and its intensely flavorful
taste profile has been attributed to the careful
attention it receives in the “dry aging”
room.
The
beef is aged 21 – 28 days, on the bone.
in a special dry aging room with special humidifiers
and bacterial lights. It is hung in the open air
at controlled temperatures between 34° F and
37° F with an ambient humidity level adjusted
between 50% and 75%. A constant flow of air is
maintained, as well as bacteria killing lights,
and an absolute compliance to cleanliness.
During
this ripening period, several things happen. The
beef’s natural enzymes break down the fibrous
connective tissue and proteins in the muscle,
resulting in supreme tenderness and concentrating
flavors. The meat’s ability to hold onto
moisture while cooking is improved making for
a juicier cooked roast or steak.
The
bones are then removed and trimmed to one quarter
inch fat so that it is ready for you!
It’s
Worth it!
Air circulation is essential
in managing dry aging, and is one of the biggest
reasons why dry aging makes your roast cost more.
The resulting shrinkage due to evaporation is
typically 10 – 20%. Additional costs add
up from the extra trim required, time, storage,
refrigerator space, and labor. Because this process
is expensive, only the high priced loin and rib
cuts are aged. Once you’ve tasted it, you’ll
know the cost is worth it!
Dry
Aged vs. Wet Aged.
Over 90% of the beef found
in mass produced commercial environments (grocery
stores) is wet aged. It is broken down and vacuum
sealed in plastic bags within 24 hours and sold
within a couple of days. Although meat aged in
this manner becomes a bit more tender there is
no flavor development since there is no concentration
of flavor occurring with loss of moisture. Wet
aging has become more popular because it is cheap,
quick and more profitable
Recipes:
Dry
Aged Rib Eye Roast
Dry
Aged Rib Eye Steak Baked in Rosemary Salt
Other
Related Links:
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