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Dry Aged Filet Mignon – The taste of Flatwater beef

Dry Aged Filet Mignon – The taste of Flatwater beef

Oct 7, 2016

Have you ever wondered why the steak at a great test at steakhouse can taste much better and more, tender than the steaks to pull off your backyard grill or why they cost so much.

Just a little word “dry aging”

Dry-aging can be a process where the substantial reductions of meat are Dry Aged for anywhere from several weeks to weeks before being they trimmed and cut into steaks. It’s the only procedure that not simply assists the meat to obtain a wonderful flavor, but also makes it more, sore than it’d be completely clean.

Due to the huge amounts of house and good monitoring of temperature and moisture needed for appropriate dry-aging, to get the flavor in flatwater meat.

How to Age Filet Mignon

It’s really a little difficult to get a more flavourful little bit of beef than Filet Mignon. However, you can pull-up the flavor a lot more by the addition of Dry Aged Filet Mignon . By getting regular Filet Mignon at the restaurants and dry-aging it at home to offers them more preferences.

AN AGING PRIMER

Before you will get for your testing, let’s check easily overview of what dry-aging is about. While beef is Dry-Aged, you can find 3 frequent adjustments that arise to its condition:

Water damage is among a significant factor. A dry-aged piece of the meat can eliminate upto approx. 30 % for its initial volume in water loss, for concentrates its taste. A whole lot of that’s moisture loss occurs inside the outer layers of the meat, handful of them get so desiccated which they have to be trimmed before they prepared.

Tenderization occurs when the enzymes naturally present in the beef to break down some of the harder muscle fibers and connective tissues. A perfect aged steak should be noticeably more, tender than a fresh one.
Flavour change is caused by different processes occurs, including enzymatic to bacterial action. Properly Dry Aged beef will develop deeply nutty and almost cheese like aromas.

Why Dry Aged Filet Mignon tastes better ?

In these days, most beef is aged in plastic shrink-wrap, this process known as wet-aging. Dry Aged Filet Mignon , on the other hand, is exposed to air to dehydration can further concentrate to the meat flavour. It’s the more expensive process than a wet-aging, however, because the meat’s loses weight from the dehydration, and it is also must be trimmed for the completely dried exterior.

For taste of Flatwater beef

There are some precious elegant restaurants selling the steaks that have been aged for 60, 90 and sometimes even 240 times, so you can be absolutely paying reduced costs for their aging initiatives because flavor is so subjective, it was hardly impossible to establish the point where stylish becomes potent, and that bulk of the scientific research for so far has been centred at distress, not preferences. With that said common operations, is that around. 30-40 days of dry-aging for bring out some amazing style in your beef, and increase it flavours. like a standard version of the regular beef.

Extended the dry aging process, approximately talking 100 days for an extremely personal preference, where older and pricier doesn’t mean necessarily better.

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