Title: Dry-Aged Beef: Worth the Wait - Barbecuebible.com
Headings: Dry-Aged Beef: Worth the Wait
Beef
Dry-Aged Beef: Worth the Wait
What Is Dry-Aged Beef? (And Why You Should Eat It)
How Dry-Aging Happens
Try Dry-Aged Tomahawk Steaks.
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Content: Sharp, pungent aromas and flavors develop. Many compare the taste of steak aged eight weeks or longer to blue cheese. For some, these steaks are the height of luxury, but for others, the intensity and sharpness of flavor is off-putting. Different vendors age their steaks for different lengths of time. Some butchers will dry-age for as low as 7 to 14 days, which produces no significant change in flavor. Others specialize in aging for up to (or over!) 100 days, producing a steak more funky and intense than a James Brown album. That’s why it’s important you always ask how long a particular piece of beef has been dry-aged for. At Chicago Steak Company, all of our steaks are aged in the four-to-six-week sweet spot, which is the typical range used by high-end steakhouses. Once a rack of beef has finished aging, its exterior needs to be trimmed.