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
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
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