Beef aging
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Beef aging or ageing is a process of preparing beef for consumption by aging it, in order to break down the connective tissue within the meat.
Dry-aged beef
Dry-aged beef is beef that has been
The process changes beef by two means. Firstly, moisture is evaporated from the
The process of dry-aging usually also promotes growth of certain fungal (mold) species on the external surface of the meat. This does not cause spoilage, but rather forms an external "crust" on the meat's surface, which is trimmed off when the meat is prepared for cooking. These fungal species complement the natural enzymes in the beef by helping to tenderize and increase the flavor of the meat. The genus Thamnidium, in particular, is known to produce collagenolytic enzymes which greatly contribute to the tenderness and flavor of dry-aged meat. [1]
Dry-aged beef is typically not sold by most supermarkets in the U.S. today, because it takes time, the meat loses weight, and there is a risk of spoilage. Dry-aging can take from 15 to 28 days, and typically up to a third or more of the weight is lost as moisture. This type of beef is served in higher-priced
Dry-aging can be done at home under refrigeration by three means: open air, with the presence of salt blocks, and with the use of a moisture permeable drybag to protect the meat while it is aging. Since the mid-2010s, some chefs have experimented with a "quick" or "cheat" dry-age by coating a cut of beef with ground koji (rice inoculated with Aspergillus oryzae) to simulate the effect of traditional dry-aging; the results are not quite the same, but can be achieved within 48 to 72 hours.[2] The koji technique can also be applied to chicken and shrimp.[3]
When dry aging using a moisture permeable material, surface mold growth is not present, flavor and scent exchange within the refrigerated environment is not a concern, and trim loss of the outer hardened surface is measurably reduced.[4] The flavor and texture profile of the beef is similar on all dimensions to the traditional open air dry-aged results.
Historically, it was common to store mutton or beef joints at room temperature for extended periods; even after the invention of refrigeration hanging sides of beef in large coolers for a few weeks as part of the processing was standard.[5]
Wet-aged beef
Wet-aged beef is beef that has typically been aged in a vacuum-sealed bag to retain its moisture. Since the 1970s, with the development of vacuum packing machines and related technology, this has become the dominant mode of aging beef in the
See also
- Ham, especially country ham: pork aging, Bacon
- Meat hanging
References
- ^ "Dry Aged Steak: Why Dry Age Meat?". Retrieved 6 August 2021.
- ^ Leone, Brad (16 March 2016). "The Dry-Age Shortcut: How to Fake 45 Days in 48 Hours". Bon Appétit. Retrieved 7 October 2018.
- ^ Leone, Brad (26 April 2017). "Brad Uses Moldy Rice (Koji) to Make Food Delicious". It's Alive! With Brad. Season 1. Episode 6. YouTube. Bon Appétit. Archived from the original on 2021-12-22. Retrieved 7 October 2018.
- ^ DeGeer, S. L.; Hunt, M. C.; Bratcher, C. L.; Crozier-Dodson, B. A.; Johnson, D. E.; Stika, J. F. (2009). "Spotlight on dry aging beef: Effects of loin type, aging methods, and aging time". Kansas State University. Agricultural Experiment Station and Cooperative Extension Service. Retrieved 2013-03-14.
- The National Post. Retrieved 18 August 2017.
Further reading
- Ahnström, M. L.; Seyfert, M.; Hunt, M. C.; Johnson, D. E. (2006). "Dry aging of beef in a bag highly permeable to water vapor". Meat Science. 73 (4): 674–679. .
- DeGeer, S. L.; Hunt, M. C.; Bratcher, C. L.; Crozier-Dodson, B. A.; Johnson, D. E.; Stika, J. F. (2009). "Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times". Meat Science. 83 (4): 768–774. .