Why Does Steak Taste Better When Aged?

It ’s a vernacular pile in upmarket restaurants desperate to make the $ 40 steak seem worth it : “ 28 - day suppurate beef ” . In fact , most places sellingmeatwill often advertise it as elderly or mature , and meat partisan will tell you that make it significantly tastier . But why is that ?

To a non - meat feeder , 28 - daytime - ripened meat vocalize like it would just berotten . It does n’t make much sense that get out meat sitting for a calendar month could ever be safe unless it is result in a freezer – but , done correctly , ironical aging beef is not only dead safe , it can make the meat more crank and taste easily .

ironic ageing is a traditional method of get on beef that involveshangingor placing the beef in a command environment with specific temperature , humidity , and strain circulation weather for an extended period . This operation dates backa long timeand appropriate the meat to naturally tenderise , without the use of other chemical substance or preservatives .

substance is hang and left so that the moisture is draw out andenzymesin the kernel set about to break it down . Microbes and fungus can interact with the meat as it is peril to air , changing its spirit . depend on preferences , this process can go on for a day or many months , changing how much muscleman and connective tissue is denatured . This partially broken - down meat is more tippy and as wet leaves the nitty-gritty , it supposedly concentrate the smack , which many prefer and are happy to bear a hefty premium for .

Dry - older beef cattle typically has a characteristic blackcruston the outside , but the interior remains ruby-red and mild . It is also favored for its more acute flavor and an altered mouthfeel , though this is once again a preference .

That is n’t to say that you’re able to go out , purchase a steak and then just flow it on the clothesline , though – do that and it ’ll just go moldy . wry aging requires careful humidness control to prevent the centre from being disclose to too much wet , while temperature control stops bacteria from running rearing .

If you desire to do it at home , ensure you know exactly what you ’re doing to prevent sickness – or , just allow it to the professional and enjoy the close result .