Each Bite… WoW!… if you haven’t experienced an aged piece of beef, you are in for a huge surprise. This is a must for all carnivores
I was kind of scared. I mean, a piece of meat sits out for 28 days. I wasn’t fully clear on the process, but now, I don’t even care because the main effect of dry aging is the concentration and saturation of the natural flavor, as well as the tenderization of the meat texture.
The process changes beef in two ways… First, the moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Second, the beef’s natural enzymes break down the tissue in the muscle, which leads to more tender beef.
Oh. My. Goodness.