With many foods, eating them fresh is the most flavorful and offers the best texture. That’s why people love eating vegetables straight from the garden or farm stand. It’s a different story with steak, though. Not everybody realizes that dry aged steak has better flavor and is more tender as well.
Becoming Aware of the Improvements
Many men and women aren’t aware of the enhanced quality of dry aged steak because it doesn’t get much publicity. Most restaurants don’t include this information on their menus, although some steakhouses co. Some food companies specializing in these products also advertise the feature.
Cuts of Meat
Certain cuts of meat benefit a great deal from this process. Sirloin, New York Strip and ribeye are commonly dried before being sold stores, dining establishments, and directly to individual customers.
Since higher-end cuts are known for tenderness and intense flavor, the process isn’t applied as frequently. Nevertheless, beef lovers who have tasted dry aged prime rib or tenderloin express great enthusiasm for the experience. They might never feel satisfied with non-aged steak again.
Availability
Fortunately, the foods are available through direct order for individuals who like to grill or pan-sear beef at home. A search for restaurants featuring steak that has been enhanced this way.
Entertaining
When it’s time to invite guests over for dinner, this kind of meal will be impressive. The guests don’t need to know why the food is so delicious if the hosts would like to keep this a mystery.
Time Frame for Drying
The length of time for drying varies. Four weeks is generally accepted as the minimum for achieving noteworthy results. Some individuals and organizations allow the meat to dry for a full 120 days.
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