Dry-Aged Steak

Many people don’t know much about dry-aged steak. This method originated in the United States and can preserve the taste and quality of the beef to the greatest extent. When making dry-aged steak, it needs to be processed. The steak needs to be air-dried for about 7 to 24 days. During the air-drying process, the color of the beef will gradually deepen and its connective tissue will gradually soften. The type of beef selected is also very important.

Preparation

Store the steak for at least 7 to 24 days to air dry. This process makes the beef darker in color and softens the connective tissue. At the same time, the evaporation of some of the water makes the beef flavor more mellow. The constant temperature room adopts a sloped design, which allows the oily part to be placed on top during air-drying. After the fat melts, it flows along the slope into the beef, ensuring that all the precious gravy is sealed in the beef.

The beef selected for making steak is grain-fed beef of about 120-140 days. Only the ribeye, sirloin, and fillet are selected. The weight of these parts is usually less than one-tenth of a cow. And after passing through the dry-aging box, some of the beef will be discarded to ensure product quality. Dry-aged beef is generally available in limited quantities in most restaurants each day, so if you want to eat it, you must make a reservation in advance. Hope you all will enjoy this delicacy.

Wet-Aging vs. Dry-Aging

The term "aged steak" that we often hear recently is actually a term that comes from the different ways in which beef is processed. Aging beef can make its flavor more perfect. It usually requires a period of static fermentation and patient waiting. This process is called "aging". The concept of beef aging can be likened to red wine and cheese. Beef also needs to be static for a period of time to make its flavor more perfect. Generally speaking, it is divided into two types, namely wet aging and dry aging.

Dry Aged:

Origin of the technology: In the early years, residents in the United States and Canada hunted bison. If they could not eat all the meat at once, they would place the meat in a natural environment to air dry. The local dry and cold climate was just right for preservation. After a while, they found that the beef flavor was better, and the dry-aging technology was passed down.

Dry aging requires more effort and cost. After the beef is cut, it is not packaged and placed in a aging room with a constant temperature and humidity of around 0 degrees Celsius and a humidity of 50-85% with air circulation. It is aged for 20 to 45 days using the beef's own enzymes and external microorganisms. In a refrigerated aging room equipped with an ultraviolet sterilizer, the aging state is monitored by professionals. When the beef is ready for market, its overall weight will be reduced by about 30%, and only about 70% of it can be cooked.