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:
Most Recommended Discussions on General Topics
Dec 20, 2013
less than a minute ago
Any foods you are selfish with...
8 minutes ago
Short ribs...I just don't get...
about 2 hours ago
Baked Goods as Gifts For Teachers...
about 21 hours ago
The Cake/food is a LIE!
about 22 hours ago
40 Impressive Birthday Cake Recipes
See All 41 Recipes »
Thanks for participating in this test. If you've provided your email, we'll get back to you as soon as we can.
About/Contact CHOW |
Posting Guidelines |
CBS Entertainment | About CBS Interactive | Jobs | Advertise