Dry-Aging Beef

Dry-Aging Beef

Short Description

All fresh beef is aged for at least few days and up to several weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor.

Visit Website Share Report Link

Full Description

Dry-aged beef has a remarkable depth of flavor, but it can be expensive and hard to come by.

Additional Resources:

Comments are closed.