BEEF AGING OR AGEING
Is a process of storing beef at refrigerated temperatures to enhance tenderness and flavor. It does not refer to the age of the cattle, but to the time after slaughter. Aging beef breaks down the connective tissue within the meat.
Before any aging, meat is about 75% water. As the mold does its magic, it draws the moisture out and some of the moisture content is then evaporated from the meat. There are two methods of aging beef, Wet and Dry Aging.
WET AGING
Is the process that enhances the tenderness and flavor of beef. Here’s how it works:
- Selecting the Right Beef
- Choose the large primal or sub-primal cut, such as Ribeye, Sirloin or Brisket.
- Avoid previously trimmed pieces; they should be sealed in their original cyrovac bag to prevent oxygen exposure.
- Refrigerate the Beef
- Place the beef (still in the cryovac) in the refrigerator at around 35°F (1°C).
- Natural enzymes break down muscle fibers, enhancing tenderness.
- Turning the Beef
- Flip the beef weekly to inspect it and ensure the cryovac bag remains intact.
Cooking Methods for Wet Aged Beef
- Grill or broil for a caramelized exterior.
- Pan sear in a hot pan and baste with butter for added richness.
- Roast in the oven for evenly cooked flavor and doneness.
- Braise to break down collagen in Chuck Roasts or Brisket.
- Marinate for additional moisture and flavor into the meat.
- Sous vide for gently cooking, then sear.
- Cook quickly to avoid overcooking and drying out.
Enjoy your delicious wet-aged steak!
Benefits of Wet Aged Beef
- Tenderization:
- Enzymes weaken tough connective tissues resulting in a more enjoyable texture.
- Juiciness:
- Sealing in juices results in moist, succulent texture.
- Milder Flavor:
- Subtle beefy flavors develop without overpowering seasoning.
Remember, wet-aged beef is commonly used and widely available. It’s a great choice for tender, flavorful steaks!
DRY AGING
Dry Aging yields steaks with unparalleled flavor and tenderness. Here’s how you can do it:
- Select the Right Meat
- Start with the whole sub-primals (large cuts of meat with bones and fat caps intact).
- Prime-grade beef works best.
- Aging Set-up
- Hang the meat in a controlled, refrigerated environment.
- Maintain a temperature between 36°F and Freezing.
- Aim for about 85% humidity to reduce water loss.
- Aging Duration
- For added tenderness, age for 2 – 4 weeks.
- For the famous dry-aged tastse, go for 4 – 6 weeks.
- To develop intense flavors, age for 6 – 8 weeks or more.
Remember, patience is key when dry aging beef. Enjoy your flavorful steaks!
Benefits of Dry Aged Beef
- Flavor Enhancement:
- The aging process intensifies the beef’s natural flavors.
- Tenderness:
- Enzymes break down muscle fibers, resulting in a more tender texture.
- The fat marbling becomes more pronounced.
- Concentration of Flavors:
- Water loss during aging concentrates flavors.
- The meat becomes richer and more complex.
- Unique Taste Profile:
- Dry-aged beef has a distinct, earthy taste.
- It’s a gourmet experience for steak lovers!
Remember, the longer the aging period, the more pronounced these benefits become. Enjoy your perfectly aged steak!
Cooking Methods for Dry Aged Beef
- Grill your dry-aged steak over high heat for a delicious, charred crust and juicy interior.
- Sear the steak in a hot skillet with a bit of oil or butter. This method locks in the flavors and creates a beautiful crust.
- Place the steak under a broiler for a few minutes on each side. Broiling gives a nice, caramelized surface.
Remember, cook your dry-aged beef to no more than medium-rare or medium doneness to fully enjoy its complex and concentrated taste!