What
Makes A Great Steak?
By
Ellen Walsh
Photos by Steve Aja
Fresh
Dry Aged Beef has long been considered the “height
of haute" among steak lovers. It's nutty, decadently
tender and intensely flavorful taste profile has been
attributed to the careful attention it receives in the
dry aging room.
Aged
21 - 28 days in a dry aged room with special humidifiers
and bacterial lights, this specially cared for beef is
aged on the bone.
During
this ripening period, several things happen. Enzymes break
down the muscle fibers, improving tenderness, and concentrating
flavors. The meat's ability to hold onto moisture with
cooking is improved, also, making for a jucier cooked
steak for you!
The
bones are then removed and trimmed to one quarter inch
fat so that it is steak ready for you!
Now
you can have these steaks in your home, ready to throw
on the grill orin the oven at any time at a fraction of
the cost of other high end meat purveyors.
Try
this great recipe for Dry Aged Rib Eye from our Food&Beverage
Recipe Gallery.
It"s
easy to make your steak the HERO of the meal.
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