Here is What You Should Know About Dry-Aged Meat

If you are a meat-lover or love eating grilled meat, here is some good news for you. Dry-aged meat will give you the ultimate steak experience you have been craving. Although it may be hard to get used to the taste if you are a first timer, it is luxurious. Combined with traditional ways of preserving meat, this new dry-aging method has made all the difference. The Aging Room gives you the ultimate dry-steak experience and here is an overview of what dry-aging is all about.

What Exactly is Dry-Aging?

Dry-aged beef is considered a delicacy and this is why you might have to pay a higher price for the meat than you would pay for regular beef. Before beef is ready for consumption, it needs to ripen first and the best method is dry aging. The meat is usually hung on the bone and left for around six weeks to dry. However, it must be kept in a climate-controlled room with the temperature above the freezing point. This natural process gives the meat a unique flavor, which is why dry-aged beef tastes better than regular meat.

Dry-aging dates back to before refrigeration was invented. It was the best way to preserve meat and keep it fresh without having to smoke, pickle or brine it. Combined with modern technology, dry-aging has survived up to today. When the meat is placed in a climate-controlled area, the moisture is sucked out and the enzymes break down slowly, making the muscles tender.

How Does the Process Work?

When well preserved, meat benefits from aging, but there is a difference between dry-aged meat and meat that has been preserved in a bag and put in a freezer. In dry aging, two things occur.

Moisture is removed and the water remains on the fatty part. However, the lean part shrinks when moisture is drawn out, giving the meat flavor.

The bacteria created during this process produce the flavors making the meat highly desired.

Is Dry-Aged Meat the Best Alternative?

When you open a bag of dry-aged meat, an intense smell may arise at first. However, once cooked, the flavor and aroma are different from that of cooking regular meat. Therefore, dry-aged meat may be the best alternative if you are a meat lover. The meat is tender, filled with flavor, and is easier to digest.

Why Doesn’t Dry-Aged Beef Spoil?

As mentioned earlier, dry-aging is a traditional method of preserving meat dating before the invention of modern technologies. Dry aging is all about consistency, which means controlling decomposition’s speed. The airflow, temperature control, and humidity control, stop the meat from rotting. The crust on the surface protects the inside, which is why when cooking, you should remove it first to keep the beautiful soft flesh inside.

Conclusion

Dry-aged beef may be expensive, but the flavor, texture, and effort make it worthwhile. If you are looking for the ultimate level of enjoying meat, consider bringing dry-aged meat to the table. You won’t regret it.