|
|
 |
 |
"Dry Aging" ?
“Dry Aging” is the process of making the meat softer by hanging or laying the pieces on grating shelves. The temperature and humidity is controlled for 15-40 days before cutting into the different pieces of steak. During the “Dry Aging” process the meat looses 15-20% of the moisture. Thus the weight is reduced but the nutrients still remain. This helps the meat to have a better taste. At the same time the meat produces enzymes that softens the fibers in the meat. In this process the meat is kept clean.
After “Dry Aging” is done, the meat is cut into the desired shapes. This type of steak is soft and very delicious. The odor of the fat may be a little too strong and the meat a little too soft for some people.
|
|
|
|
