Hello Beef Fans,
Dry aged beef changes the mouth feel, the bite, the tenderness and the flavor completely for me. There is no way to tell another what the different flavor is unless they had been eating it and figured out for themselves the difference.
The “experts,” with all their fancy tools will tell you that twenty-one days is all that is needed because it does not get tender much after that. I’m personally looking for something more than just the tenderness that comes from “Dry Aging”. I like the combination of all those qualities above plus the flavor. I prefer six weeks aging; yes, the cost increases A LOT because of the lengthier aging process, but so does the deliciousness of the meal.
Some stores and restaurants dry age loins of beef with the tenders left intact.
This is NOT GOOD.
The tenders need to be removed by two weeks at the latest; leave them too long and it gives the tenders a bad taste when cut. At two weeks the tenders can be used, but the beef needs to be dry aged with the bone on one side and the fat on the other side. Then the red meat on each end needs to be trimmed and thrown away. I once had a way to guarantee the tenders had enough fat covering them that they did not crack and allow the mold to get to the red meat. While I enjoy it, many customers that eat a lot of tenderloins
are turned off from aged beef and never know why.
In Rome, I found an Aging Cooler that would keep all kinds of meat that was nearly fat-free. They would have the place, date, and all the info about the meat. If they would start with a better quality beef it would be great, but they start with some of the most terrible beef for some of the short loins. However, some of the loins might be 8 to 10 weeks old. Just think how great it could be if they started with our Chapman Family Ranch, US Prime-WOW is all I can say.
I purchased some and took it to Flaminia’s for her to cook. Was it good? Sure, but not like what we would call good like our CORN-FED BEEF that has been properly aged. Kind of like taking a knife to a gun fight; they are starting out with a lot less horsepower and cannot possibly win. One needs to start with great beef and build on that.
Barney Chapman
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