I have seen the term" Aged Beef " how is this done and is it really any better than fresh?!


Question: I have seen the term" Aged Beef " how is this done and is it really any better than fresh!?
Answers:
There is no such thing as commercially available fresh beef !.To some degree all beef has been aged before it winds up in your local market!.
http://www!.extension!.umn!.edu/distributio!.!.!.
The beef that the great steak-house's like Peter Luger's in Brooklyn use is aged using a process called Dry Aging and the steak that results from that process is incredible
http://en!.wikipedia!.org/wiki/Dry_aged_be!.!.!.Www@FoodAQ@Com

Aged Beef is more tender and flavorful!.
It usually costs quite a bit more too!.

It is simply hung longer in the "primal" cut before butchering!.Www@FoodAQ@Com

The best and most tender beef is aged or hung for at least 2 weeks after butchering!. It is also still considered as fresh!. Meat eaten to soon is always tough!.Www@FoodAQ@Com





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources