Dry-aged beef
Dry aging beef
Dry-aged beef is beef that has been hung to dry for several weeks. After the animal is slaughtered and cleaned, either an entire half will be hung, or prime cuts (large distinct sections) will be placed in a cooler, also known as a “hot box”. This process involves considerable expense, as the beef must be stored near freezing temperatures. Also, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. For these reasons one seldom sees dry-aged beef outside of steak restaurants and upscale butcher shops. The key effect of dry aging is the concentration and saturation of the natural flavor.
The process changes beef by two means. First, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Second, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
Dry aging of beef is rare in super-markets in the United States today, due to the significant loss of weight in the aging process. It is found in steakhouses and certain restaurants.
The process of dry-aging usually also promotes growth of certain fungal (mold) species on the external surface of the meat. This doesn’t cause spoilage, but actually forms an external “crust” on the meat’s surface, which is trimmed off when the meat is prepared for cooking. These fungal species complement the natural enzymes in the beef by helping to tenderize and increase the flavor of the meat. The genus Thamnidia, in particular, is known to produce collagenolytic enzymes which greatly contribute to the tenderness and flavor of dry-aged meat.
Forty years ago, most of our beef was dry aged. In the early 1960’s the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could “wet age” the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers’ taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Dry aging leaves steaks that are superior in tenderness and flavor. During this process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
Wet-aged beef
Wet-aged beef is beef that has typically been aged in a vacuum-sealed bag to retain its moisture. This is the dominant mode of aging beef in the United States today. Wet-aging is popular because it takes less time (typically only a few days) and none of the weight is lost in the process. In contrast, dry-aging can take 15–28 days, and will see up to a third or more of the weight lost as moisture.
We share this with our readers as an education to the difference in the quality of our beef versus what you buy in the grocery store. Our beef is Dry aged for a minimum of 3 weeks before it is processed. We strive for quality of our beef versus quantity. That takes time, it is not a race to the finish line. In this day and time of the economy the way it is more and more people are eating at home versus eating out. Which is a good thing. You can have the quality of beef you are looking for which means a more enjoyable meal with family, isn’t that what it is all about, time well spent with family. Why go to a pricey restaurant when you can serve high quality beef right off your own grill at home? Eat fresh, it does a body good.
