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: Dry-aging spoils the surface of beef, and can sometimes cause (non-toxic) mold to develop on the surface. This is why butchers never dry-age individual steaks. Instead, they dry-age large, primal cuts, usually with as much fat still on the steak as possible. This way, they lose far less product to trimming. After all spoiled meat and exterior fat has been trimmed, cuts are broken down into individual steaks for sale or consumption. Try Dry-Aged Tomahawk Steaks. Also try these steak grilling tools: Steak Buttons
Steak Knives
Steak Rub
Locking Tongs
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