6 things to know about Dry-aged, an aged beef requires hundreds of days to process

1. What kind of environment is needed to make a cow grow old?

Perhaps this is the question of many people because normally, meat left for so long will decompose. But with cows getting older, the environment is a particularly important factor. The place to grow old cows must maintain stable factors such as temperature at about 1oC, humidity at about 70 to 80% and wind strength of 2-2.5 times/second and continuous double wind. Only then will the new meat withdraw water, hunt again without decomposing. During the aging process, the enzymes present in beef will break down, making the beef tender and succulent.

Beef has to go through a long process with drying standards to get quality finished products.

2. The crust is moldy but the meat doesn’t spoil

After the beef is dried by the Dry-aged method for 120 days, the outside will appear a layer of dry, hard white fungus that is even moldy. This is completely understandable because this bacteria has grown during the drying process, keeping the job of preserving the fresh meat inside. However, moldy meat does not mean spoiled meat, you just need to scrape off the outer layer of mold to see that the meat inside is still fresh with a dark red color and you can process it normally.

Beef when ‘dry enough’ will be shaved off the outer layer and enjoy the fresh meat inside.

3. When the age is over, how to preserve it?

Typically the dry-aged process lasts from 7 to 120 days. But when it’s old, but it’s not eaten right away, how will it be preserved? The way to preserve aged cows is that after preliminary processing, you should put the meat in a vacuum bag and keep it in the refrigerator at -40oC so that bacteria do not have a chance to multiply. When eating, you take it out to defrost and then process it as usual.

4. Price of Dry-aged Beef

The price of an aged beefsteak is higher than that of a regular beefsteak. Prices vary depending on the type of meat, but typically, a steak ranges from $45 to $60 compared to the $35 price of a regular steak. But this is acceptable because the whole process from drying to aging is a long process.

5. What is the most popular method of processing Dry-aged Beef?

The most common way of processing beef is to make beefsteak. Chefs can prepare dry-aged beef by many methods such as grilling, pan-frying, pan-frying. The seasoning for processing with aged cows is very simple, a little salt, pepper, butter or rosemary leaves is done, simply because the meat is already delicious, then it is only a rustic marinade to feel all the smell and taste.

Dry-aged beefsteak looks no different from regular beefsteak, but the taste inside is guaranteed to ‘explode’ the taste buds.

At first glance, the appearance of aged beefsteak is not too different from regular beefsteak, but when eaten, the taste of aged beef is different. When putting the piece of meat in the mouth, the beef taste explodes in the mouth, the aging process has brought the beef more richness and the meat is also softer. The most perfect processing level for aged beef is rare or medium rare, which means that the meat is still pink inside, maybe the new piece of meat is soft and sweet.

6. Why is it so delicious but not many places serve aged cows?

In fact, despite being praised by the followers of beef, not all places serve aged beef. There are two main reasons, that is, to age the cows, the restaurant will need a standard freezer or hong system. More importantly, not everyone likes the smell because of the age of cows.

Because the longer it is left, the stronger the taste of the meat and maybe for some people, this taste will be somewhat difficult to smell, when touching the tip of the tongue, it will not be as easy to accept as the usual fresh beef. That’s why it is recommended that old cows are only suitable for real beef enthusiasts, because the tender meat that melts in the mouth compared with the chat of a glass of sweet wine can make people forget all their lives.

Đăng bởi: Thị Đoan Trang Đỗ