Beef aging
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2008-06-07T14:45:59Z
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'''Beef aging''' is the process of preparing [[beef]] for consumption, mainly by breaking down the [[connective tissue]].
==Dry aged beef==
'''Dry aged beef''' is beef that has been hung to dry for several weeks. After the animal is slaughtered and cleaned, either an entire half will be hung, or primal cuts (large distinct sections) will be placed in a cooler. This process involves considerable expense as the beef must be stored at near freezing temperatures. Also only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. For these reasons one seldom sees dry aged beef outside of steak restaurants and upscale butcher shops.
The process enhances beef by two means. First, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Second, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
Dry aging of beef is rare in the United States today due to the significant loss of weight in the aging process.
Dry Aged beef is different than wet aged beef, which is typically aged in a vacuum sealed bag, requiring only a matter of days with no loss of weight, and doesn't require the same precision in cooling. In contrast, dry-aging takes several weeks, with a significant portion of the meat mass lost due to mold growth and evaporation.
What is also important to remember is that the process of dry-aging usually also promotes growth of certain fungal (mold) species on the external surface of the meat. This doesn't cause spoilage, but actually forms an external "crust" on the meat's surface, which is trimmed off when the meat is prepared for cooking.
In addition to endogenous enzymes (those found naturally in the beef) which help tenderize and increase the flavor of the meat, these fungal species do so as well. The genus ''Thamnidia'', in particular, is known to produce collagenolytic enzymes which greatly contribute to the tenderness and flavor of dry-aged meat.
== Wet aged beef ==
'''Wet-aged beef''' is beef that has typically been aged in a vacuum sealed bag to retain its moisture. This is the dominant mode of aging beef in the United States today. Wet-aging is popular because it takes less time (typically only a few days) and none of the beef is lost in the process. In contrast, dry-aging can take 15-28 days, and will see up to a third or more of a steak being lost from moisture loss.
Steak aficionados disagree as to which method produces the best steak. Although dry aged beef appeals to traditionalists, many consider wet aging to produce a superior steak.
==External links==
*[http://www.askthemeatman.com/dry_aging_beef_info.htm Information on aged beef]
*[http://www.extension.umn.edu/distribution/nutrition/DJ5968.html University of Minnesota Extension Service - Aging Beef]
[[Category:Beef]]
[[he:יישון בשר]]