8 Steaks Combo - USDA Prime - Dry Aged Beef
Product Description
8 Steaks Combo - USDA Prime - Dry Aged Beef
This "Dry Aged USDA Prime Beef" steak sampler includes 2 (20 oz.) Porterhouse Steaks, 2 (16 oz.)Boneless Strip Steaks, 2(16 oz.)Bone-In Strip Steaks, 2(18 oz.)Bone-In Ribeye Steaks
Dry Aged Beef. Once upon a time you could go to your corner butcher and buy an aged USDA Prime cut of beef. If you have had a good, aged steak, you know it is more tender and flavorful than what you typically buy in the store. The reason for this is that aging allows natural enzymes to breakdown the hard connective tissue in meats and for water to evaporate away concentrating the flavor.
The old method of aging meat in known as dry aging. Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. The temperature needs to stay between 36oF and freezing. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process. You also need a humidity of about 85% to reduce water loss and to control bacteria and you need a constant flow of air all around the meat, which means it need to be hanging in a ventilated space. The last and most important ingredient in this process is an experienced butcher to keep a close eye on the aging meat.
This "Dry Aged USDA Prime Beef" steak sampler includes 2 (20 oz.) Porterhouse Steaks, 2 (16 oz.)Boneless Strip Steaks, 2(16 oz.)Bone-In Strip Steaks, 2(18 oz.)Bone-In Ribeye Steaks
Dry Aged Beef. Once upon a time you could go to your corner butcher and buy an aged USDA Prime cut of beef. If you have had a good, aged steak, you know it is more tender and flavorful than what you typically buy in the store. The reason for this is that aging allows natural enzymes to breakdown the hard connective tissue in meats and for water to evaporate away concentrating the flavor.
The old method of aging meat in known as dry aging. Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. The temperature needs to stay between 36oF and freezing. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process. You also need a humidity of about 85% to reduce water loss and to control bacteria and you need a constant flow of air all around the meat, which means it need to be hanging in a ventilated space. The last and most important ingredient in this process is an experienced butcher to keep a close eye on the aging meat.
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