Why is aged beef better?i have a strip steak in the frig its a little brown is it ok to eat?is it just aged?!
Answers:
Aged beef is better because the enzymes in the meat have had time to "tenderize" the beef!. Technically, you'd call that "rotting", but it is a controlled rot rather than leaving meat out until the maggots come home!. Dry-aged beef does get a greenish tinge on the outside, but it is usually aged in its primal cut (the entire piece from a steer that individual steaks are cut from) and it is trimmed off!. The aging process is carefully monitored and the moisture level is kept at a bare minimum to prevent actual uncontrolled rotting!.
However, if you kept the strip steak in the fridge, and not the freezer, the brownish color is probably the meat spoiling!. To be safe, I'd throw it out!. If you kept it in the freezer, it's freezer burn, and you'd most likely have a very poor meal out of the strip steak!. Either way, I suggest you just throw it out and eat your steaks in a more timely fashion next time!.Www@FoodAQ@Com
However, if you kept the strip steak in the fridge, and not the freezer, the brownish color is probably the meat spoiling!. To be safe, I'd throw it out!. If you kept it in the freezer, it's freezer burn, and you'd most likely have a very poor meal out of the strip steak!. Either way, I suggest you just throw it out and eat your steaks in a more timely fashion next time!.Www@FoodAQ@Com
Beef turns brown over time because the iron in the tissue oxidizes!. That's essentially rust, which gives the meat a slightly metallic odor!.
If the meat doesn't smell putrid, then it's safe to eat!. Cook it thoroughly to kill any bacteria!.
Aged beef is usually dry-aged in a hermetically sealed environment to prevent contamination by microbes!. You don't need to age your beef though!. Use meat tenderizers to "chemically" achieve the same effect!. Salt & pounding with a mallet works fine!.Www@FoodAQ@Com
If the meat doesn't smell putrid, then it's safe to eat!. Cook it thoroughly to kill any bacteria!.
Aged beef is usually dry-aged in a hermetically sealed environment to prevent contamination by microbes!. You don't need to age your beef though!. Use meat tenderizers to "chemically" achieve the same effect!. Salt & pounding with a mallet works fine!.Www@FoodAQ@Com
It's probably fine to eat, as long as it smells okay and you cook it completely!. Letting it sit in the fridge isn't aging!. There is a dry age and a wet age!. If you bought the steak in a plastic wrapped package, it was already wet aged!. A dry age is hung and bacteria growth is encouraged until there is a crust on the meat that helps break down enzimes and makes the meat very tender!. The crust is then cut off and the steaks cut!. They sit for a about a month before that happens!. That's why it's soooo expensive!.Www@FoodAQ@Com
They age beef before they sell it so that the enzymes in the meat have a chance to break it down a little, improving the texture and flavor!. If you try to cook beef from a fresh kill, it will be tough and bland!. They age it in cool lockers!.
Whether your meat is still good depends on when you bought it!. If you bought it from a reputable grocer, it can stay in the fridge 4 days before you use it, but not more!.
The brownness is probably just the blood having drained out!.Www@FoodAQ@Com
Whether your meat is still good depends on when you bought it!. If you bought it from a reputable grocer, it can stay in the fridge 4 days before you use it, but not more!.
The brownness is probably just the blood having drained out!.Www@FoodAQ@Com
The only way to find out if it is still OK is to smell it!. Brown is fine but if it is green, don't even bother to smell it, just throw it out!.Www@FoodAQ@Com