TIL Dry Aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It’s a process that not only helps the steak develop flavour, but also makes it far more tender than it would be completely fresh.

Read more: https://www.seriouseats.com/the-food-lab-dry-age-beef-at-home

What do you think?

One Comment

Leave a Reply

Leave a Reply