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What's the deal with aged beef?

c
cor Nov 17, 2007 11:14 AM

I was scoping out the menu at John Besh's Steakhouse last night, and the most expensive thing on the menu is a 30-day aged sirloin.

This might be a very ignorant/uneducated question...but what IS aged beef?

  1. m
    mpalmer6c Nov 17, 2007 11:49 AM

    Just what the name says. When beef is aged (under correct conditions, of course), it becomes tastier and more tender. Here’s some info:

    http://www.goodcooking.com/steak/dry_...

    1. Sam Fujisaka Nov 17, 2007 11:55 AM

      Dry aged beef is hung in large (primal) cuts at near freezing, dehydrating the meat; as enzymes (and othr micro-organisms?) work to tenderize the meat. High cost reflects the weight loss and the loss from cutting off moldy surfaces.

      1. s
        SiksElement Nov 18, 2007 03:43 PM

        also weight loss from moisture evaporation. less water=more flavor concentration

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