Perfect Dry Aged Beef !!

There are several people that have never ever experienced the incredible flavor of aged beef. The reason for that is considering that dried out aged beef is not easily available in your neighborhood grocery shop.

The factor why dry aged beef tastes better compared to normal beef is due to the fact that of the break down of muscle mass tissue in the meat by naturally happening enzymes. The majority of beef that you buy in a supermarket is matured in a plastic shrink-wrap.

Dry growing old enables the beef to be exposed to the air which will dry out the meat and also concentrate its taste. The dry aged meat will certainly additionally lose a percent of its quantity due to the fact that of the dehydration. The extra drying out as well as dehydration procedure is exactly what makes this type of beef higher-priced.

To dry age beef in your house you will certainly require to acquire a first class cut of beef, such as prime or selection boneless beef. You will certainly after that have to wash the beef well and pat it completely dry with several paper towels. At this point of time do not cut off any kind of section of the beef. Cover the whole piece of beef right into cheesecloth that has actually been three-way layered. Place this covered item of meat on a flat pan or shelf.

Refrigerate the beef between 3 to 7 days. The longer that you refrigerate the beef and also let it age, the tastier it will end up being. After the first day that the beef has been in the fridge very carefully unwrap it and after that rewrap it with the very same cheesecloth. This will make sure that the cheesecloth fibers do not adhere to the meat.

Unpack all three layers of cheesecloth and with a very sharp knife cut off the outer hard area of the meat when you are all set to cook the meat. At this point you can also trim away any kind of dried areas of fat. Nevertheless, leave as much of the excellent fat on the meat as feasible. Cut the dried out meat right into steaks or chef as a roast. You will certainly currently have the exact same quality age dried out beef that you discover in the highest class of dining establishments.

The disadvantage of doing this procedure in your home is that it is exceptionally time eating and could likewise threaten if you do it incorrectly. There are a bunch of prospective dangers that can happen if you do not cut the meat properly or save it correctly during the completely dry aging procedure. There are a few businesses out there that specialize in dry aged beef. They additionally need to have their meats checked as well as accepted by the USDA, taking all the risk from dry aging beef for you.

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