Title: Dry Age Beef Fridge - Do you need one to dry age steak?
Headings: Dry Aging Fridge - Do you need one to dry age steak?
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Dry Aging Fridge - Do you need one to dry age steak?
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Content: It is the most expensive to raise and yields an uncomparable taste and sensory experience when prepared correctly. In order for beef to yield this superior eating experience it has to be aged. There are essentially two common methods of aging, namely dry aging and wet aging, or the traditional and the modern. Wet aging is very simple: beef cuts are packed into plastic vacuum bags and held for two to six weeks. As time passes, the meat becomes tender as enzymes naturally present in the muscle break down connective tissue. The practice of wet aging is very convenient for beef packers because this process takes place during transportation to market and storage of product prior to consumption. However, the flavors and textures achieved with this method can be metallic and bloody, not remotely comparable to the texture and flavour one may achieve with dry aging of beef. Wet aging beef is akin to aging wine in a sealed bottle rather than in an oak barrel. Dry aging is the time-tested process of maturing beef in an oxygen rich environment, allowing the meat to lose moisture in the process.