I've heard some about aging beef, steaks in particular. Wouldn't this be a health risk? Granted, so is eating sushi and I'm still a big fan of that, so is it worth the risk?
2007-09-17 12:50:02 · 7 answers · asked by Jes 5 in Food & Drink ➔ Cooking & Recipes
I once asked the owner of a meat store why the steaks at restaurants were always so much better. His answer - "they age them until they grow whiskers" When beef is slaughtered it is quickly displayed in stores to show a rich red color and is full of water weight. Aging removes both - which is usually a turnoff to most in store shoppers
My butcher friend offered to age a beef quarter for 6 to 8 weeks. It hung in his cooler for seven weeks.
When we cooked the steaks they were the most tender and flavorful steaks ever eaten.
2007-09-17 13:19:20 · answer #1 · answered by BRID 1 · 0⤊ 0⤋
It's really not risky.
Most beef that hits the supermarket is at least moderately aged. Longer dry-aging produces a stronger flavor and the natural enzyme reaction tenderizes the meat. As another responder wrote, dry-aged beef can be an acquired taste.
Only large cuts of beef are dry-aged, and they need to have a thick layer of fat. This prevents them from spoiling. The individual steaks aren't cut until after the aging. At that point, there is a dry crust on the outside of the chunk, similar to beef jerky. It is removed and discarded.
There is also a wet aging process where the meat is vacuum sealed in liquid. This is more prevalent than dry-aged and produces a less distinctive flavor.
Apparently it's entirely safe. Not a risky proposition at all.
2007-09-17 20:20:31 · answer #2 · answered by christnp 7 · 0⤊ 0⤋
Aging beef is done in temperature controlled refrigerator and the beef is Left hung up or on a screen to let the blood drain. This avoids the createion of unwanted and unhealthy bacteria (if the meat will sit in the blood and will be covered, it will creat a situation that is ideal for the development of bacteria) during this process the meat flavor is concentrated and becomes richer. People who do not like a strong beef flavor may not like it but the truth is that if the aging is done right with all the necessary precautions you may have the best flavor.
2007-09-17 20:29:04 · answer #3 · answered by gabivat 1 · 0⤊ 0⤋
Aged beef is basically a chunk of meat that is aged in a cooler. Normally, a month. The goal is to start the breakdown of the meat to make it more tender. Some cuts, like tenderlion and rib eyes get an almost buttery taste.
Properly aged beef is incredible and worth you spending the extra to try.
2007-09-17 19:58:48 · answer #4 · answered by cwegreensheet 1 · 3⤊ 0⤋
I love aged beef. Not to the extent that the indigenous eskimos eat it, with maggots and such, but I like it several weeks old. Green is good where beef is concerned. The fibers of the meat break down, making it tender and delicious. Aged pork, I don't recommend. Aged chicken is only good for crab bait. Aged lamb, I don't know.
Whatever meat it is, offer some to the family cat. If the cat wants some, it's good. If he refuses it, then it isn't fit for humans either.
Cats and dogs shouldn't eat chocolate though. It's really hazardous to their health.
2007-09-17 20:03:23 · answer #5 · answered by wo_manifest 4 · 0⤊ 1⤋
Aged beef means that, after slaughter, the beef is allowed to hang until the muscles relax. If you don't hang it awhile, the meat is like a contracted muscle, tough and chewy. Aged beef supposedly is tender and juicy.
Texas Mom
2007-09-17 19:58:36 · answer #6 · answered by TX Mom 7 · 0⤊ 0⤋
Aged beef is an acquired taste.
2007-09-17 20:03:08 · answer #7 · answered by soxrcat 6 · 0⤊ 0⤋