Title: Aged Beef at Home: More Tender, More Flavorful
Headings: Aged Beef at Home: More Tender, More Flavorful
Aged Beef at Home: More Tender, More Flavorful
Aging Meat…Isn’t That a Little Odd?
Dry Aged vs. Wet Aged
I Want to Buy Aged Beef Online…Which Do I Choose?

Content: while the grocer is selling that 10-ounce rib eye steak for $7.49, the restaurant is charging $40. If they sold you a cheaper steak, it would be no better than what you can cook at home. They need to create that special experience that can only come from a properly aged steak. Dry Aged vs. Wet Aged
There are two ways to age beef: dry and wet. Dry aging is the practice of hanging an entire beef, side of beef or certain primal cuts (e.g. rib, loin) in a controlled, refrigerated environment for several weeks. The temperature must remain between 32 and 36 degrees F. Too warm, and the meat will spoil; too cold, and the meat will freeze, halting the aging process. Humidity is tightly regulated, and there must be constant circulation of air. In addition to the tenderizing and flavor-enhancing effects created by the meat’s natural enzymes, the dry aging process promotes the growth of certain mold species on the meat’s surface.