This week i was fortunate enough to get my hands on some aged rib-eye beef. I have used normal rib-eye in a lot in the past and luckily for the same cost per kg i was able to try out my butchers 80 day aged beef. Yes 80 days!
The term dry ageing is probably familiar to you, you’ve most likely seen it on menus, maybe you have eaten it and hopefully you’ve noticed the major difference in taste. But do you know exactly what it means?
Dry ageing beef is the process of drying and dehydrating beef in a controlled environment. A controlled environment means a constant zero degree temperature, 85% humidity, strong air flow and UV lighting. These are the ideal conditions for creating perfect dry aged beef. In the first 14-20 days, enzymes that naturally occur in the beef break down the protein and fat strands, making them smaller and therefore making the beef more tender. They also give off gas as a by product, and this really improves the flavor. At this point the enzymes work is done; the beef sits and dehydrates and this is where you begin to see some serious flavor and texture complexity come through as you can see in my photo above.
So what is the ideal aging period? Personally the 80 day aged piece was fantastic. I had a 35 day cut a few weeks ago but it seemed more intense. This latest cut seemed much more settled and when i was frying it, it caramelized beautifully.
I had a group of mates come on Saturday night and they all had one. There was some rare orders but i recommend them to go at least medium rare as i think the meat is better cooked more than less which you would usually not recommend on normal beef cuts. Either was anything on the bone can always do with a touch more as it will stay moist.
My Verdict
Personally i think its fantastic. The stunning aroma, its almost like a prosciutto infused cut, with sticky, crunchy, melt in your mouth moments. The only thing is off course the price tag and if your not a huge beef fan you will not appreciate the complexity of this cut
Enjoy
chefm31ster
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Dry-aged meat is crazy expensive. But oh man is it delicious. The dean of food science writers, Harold McGee, writes in Lucky Peach Issue 2 about what makes it taste so good—and what makes other things taste, well, not so good.
Proteins, carbohydrates, and fats are the building blocks of living things, but they don't have much flavor in their natural state. They are bland to begin with. That's why we cook them, why we season them, why we transform them — to make them more appealing to us.
Well said mate. Food is life
There are bunch compound responses that happen while dry maturing, yet at the most straightforward, a considerable measure of the water in the hamburger vanishes yet the rest of the meat still has the greater part of the first flavor, which is then more moved in each chomp. In the meantime, the connective tissues start to separate, making the meat more delicate, however once more, with no loss of flavor.
while the meat looks dry in my photo its so wonderfully soft and tender, as you mentioned it just makes it more delicate and enhances flavor. It smells almost like prosciutto
Very good explanation about the ageing of beef. This looks yummy I love steak and prefer to eat mine medium rare.
I fully agree especially fillet cuts
This looks amazing! Upvote & Follow. I post about my cooking and some restaurants... would be great if you check my posts as well. Best wishes from Germany!
Hallo aus Perth 👍 followed up back
Thank you
I love rib eye i can eat it every day
Me too!!
I just love rib-eye beef
Thanks @ch00fy made fr sharing such delicious rib-eye beef pic..
thanks @dreamcatcher glad you enjoyed it
I am beef lover. its so u yammi
:D i here ya brother!
I am inviting you to join with us please come in our home and enjoy delicious food
thank you for the kind offer
you are most welcome sir. update more
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looks nice but i m vegetarian
thats a shame, thanks for the comment :)
nice garnish
thanks @simsimvasim
what's the difference between aged beef and just regular beef?
Aged beef is regular beef left to dehydrate under specific conditions i have explained above :)
Those a very serious cuts of rib eye. How does it compare to Kobi beef?
Kobe beef is a strain of Waygu if im not mistaken? I havent used Kobe itself only Waygu here in Australia but Waygu is not aged its given a very strict diet which i think includes beer. Waygu is much more expensive than aged beef
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Its look so yummy
Thank you 🙏
Welcome dear,resteemed your post .its really very interesting .i must learn from your writing skills😍
Practice makes perfect. Thanks a lot !
😊😊😊
Waaawww. Amazing food picture 😎
Thanks a lot! The photos give the meat what it deserves 😀
Nice 😎
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Feeling hungry right now. Let me taste it.
Thank you
Ye mate I’m the same now starving for it!
Thanks for explaining the ageing process. Would surely like to try over the weekend.
My pleasure mate
grettings friend¡¡
https://steemit.com/food/@raybull/chicken-sauteed-with-red-wine-healthy-for-the-body
wow!!thats really great man. Good job. Keep going
I always wanted to try dry aged but never did. I will definitely try it in my next steak house adventure. It seems like a must.
sir very nicely explained, i didnt know the difference before.. nicely written!
I am glad I just finished my lunch. Otherwise, this post would make me hungry!
Lol 👍👍
Lolzzzz. you just spoke my mind..
Very good and nutritious recipe congratulations
Thanks mate appreciate your feedback
I would be interested to know what the nutritional value of it is, particularly when you mentioned that the protein and fat strands break down.
Ye that’s a good point. I assume it still holds most of nutrients but would be good to look into
looks good
Thanks mate!
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I would like to try dry aged beef but I've watched videos of the process of it before and it kinda turned my stomach to see them cutting away mold that had developed on the outside of the beef.
the food look yummy so I will resteam your post.
delicious
thanks alot :)
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