Why Is Dry Aged Beef Better?
Dry-aged beef is beef that has been aged for an extended period of time, typically several weeks (That Fat Cow prefers 28 days for the optimum flavour profile), in a controlled environment. During this ageing process, the beef is left to hang in a temperature-controlled room, where it is exposed to circulating air. This process helps to concentrate the flavour of the beef and can also help to tenderise the meat.
There are several reasons why dry-aged beef is considered to be of a higher quality:
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Flavour: The ageing process helps to break down the muscle fibres and fat in the beef, resulting in a more intense and complex flavour profile. Dry-aged beef is known for its rich, nutty, and slightly gamey taste.
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Tenderness: The ageing process can also help to tenderise the meat, making it more succulent and tender.
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Marbling: Dry-aged beef is typically well-marbled, meaning it has a high level of fat dispersed throughout the muscle. This fat helps to add flavour and moisture to the meat, making it more enjoyable to eat.
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Rarity: Because dry-aged beef is more expensive and time-consuming to produce, it is generally considered a luxury product.
Overall, dry-aged beef is highly prized by restaurants and many food enthusiasts for its unique flavour, tenderness, and marbling. It is more expensive than regular beef, simply because of the shrinkage and the effort required to dry-age but is considered to be worth the extra cost by many people.
Shop our UK Dry-Aged Beef range here
