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