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?
also weight loss from moisture evaporation. less water=more flavor concentration
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.
Just what the name says. When beef is aged (under correct conditions, of course), it becomes tastier and more tender. Here’s some info:
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