What is aged beef? What does aging do for for the flavor?!
Aged means spoiled to me!. How is it done!?Www@FoodAQ@Com
Answers:
Beef can be aged by leaving the carcass hanging!. By doing so, the enzymes in the beef break down the firmer parts of the beef, and it becomes more tender!.
Some very fine steak houses cut the carcass into individual steaks, then place the steaks in plastic wrap (for example, a plastic storage bag) and seal it tightly!. The juices in the meat (and the enzymes) continue to tenderize the firmer parts!.
The carcass is kept cool and the steaks in the plastic wrap are kept cool -- that keeps the meat from rotting!.
As far as flavor is concerned, that is more about what you add to the seasoning!.
Some people claim that they can tell the difference between cattle raised on beer and oats (for example, Kobe Beef where the cattle are actually massaged daily ) and those raised on the range (where their food might include sagebrush!.) For me, the tenderness and the seasonings count more!.Www@FoodAQ@Com
Some very fine steak houses cut the carcass into individual steaks, then place the steaks in plastic wrap (for example, a plastic storage bag) and seal it tightly!. The juices in the meat (and the enzymes) continue to tenderize the firmer parts!.
The carcass is kept cool and the steaks in the plastic wrap are kept cool -- that keeps the meat from rotting!.
As far as flavor is concerned, that is more about what you add to the seasoning!.
Some people claim that they can tell the difference between cattle raised on beer and oats (for example, Kobe Beef where the cattle are actually massaged daily ) and those raised on the range (where their food might include sagebrush!.) For me, the tenderness and the seasonings count more!.Www@FoodAQ@Com
Aging beef is done from the time of slaughter till the time it is cut into retail cuts!.
The optimum aging is 11 days from slaughter to cut!.
It makes it taste more "gamy" or steak like!. Unaged beef has a metallic taste to it!.
Aging makes the meat more tender because the aging process
allows the collagen & muscle fibers to soften!.!.!.by 12th day it stops softening!.
The softening of muscle fibers begins with rigor mortis & then slows down!.
It's done by keeping meet hanging!.Www@FoodAQ@Com
The optimum aging is 11 days from slaughter to cut!.
It makes it taste more "gamy" or steak like!. Unaged beef has a metallic taste to it!.
Aging makes the meat more tender because the aging process
allows the collagen & muscle fibers to soften!.!.!.by 12th day it stops softening!.
The softening of muscle fibers begins with rigor mortis & then slows down!.
It's done by keeping meet hanging!.Www@FoodAQ@Com