View source for Eating Dry Aged Beef - Advantages Of Dry Aged Beef

If you want a type of meat that is succulent, delicious and very different than anything that you will find on store shelves, consider giving dry aged beef a shot. Whether you prepare your own dry aged beef or purchase it from a business that happens to provide it, you will need to be sure that you take the time to learn a little bit about it. These forms of meat are excellent sources of [http://www.bcminiclub.com/discussion/26384/eating-dry-aged-beef-rewards-of-dry-aged-beef#Item_1 Dry Aged Filet Mignon] protein that will allow you to get an excellent meal that can be enjoyed in a number of ways. Read on to learn more about dry aged beef. 

When you talk about eating dry aged beef, you are literally eating meat that was left out to dry and allowed to sit for multiple weeks. This happens once the beef has been clean and is hung in deeply refrigerated kitchens or containers so that it does not spoil. These temperatures must be close to freezing in order to keep these succulent cuts of strip, ribeye and sirloin prime for consumption. You will typically find that only steakhouses or certain butchers adhere to this practice because it is incredibly costly and targeted toward a certain audience.

When this process occurs however, the consumer reaps all of the benefits. What this means is that all of the flavor in your meat will be more concentrated, which will in turn allow for much better taste and a better meal. Your steak or other meat will also be incredibly tender to the bite, melting in your mouth. The texture of the steak will be more crispy, as it forms a crust around the edges that will only be refined when the steak is cooked. This is like a natural meat tenderizing process that allows butchers and restaurants to get the absolute most out of their cuts.

This process can take as long as a month, which is why you typically will not see it done in the average grocery store or restaurant. It is much easier to serve a prepackaged, shrink wrapped frozen steak than it is to have fresh, dry aged beef prepared and ready to serve customers. This is why you will also pay a bit more for this type of meat when you need it at a higher end restaurant. It is well worth it in the long run, because the meat is healthier and more flavorful as a whole, giving you a much better dining experience.

So if you want to get the absolute most out of your next big dinner, consider shopping with a butcher or a fancy steakhouse that adheres to these practices. Be willing and prepared to spend a little bit more, but also be prepared to enjoy a little bit more, as the experience will likely be like none other that you have had before. Now that you know a little bit about the process, reach out to a business that can provide you with the experience of dry aged beef today.