What is the age of beef?
at the age of beef is softer and tastier than beef that did not provide an aging process. Without the aging process, beef would not like most people. Some even described beef that was not aged as tastings like metal. In general, beef is commercially aged with fixed and monitored temperatures and moisture levels. The aging process is defined and regulated by the Ministry of Agriculture of the United States (USDA). Although beef can be old at home, it is not recommended.
It takes about 11 days for the age of beef to which most people are used to most people; In some cases, however, the aging process can take anywhere from 10 to 45 days. The longer the beef, the greater the beef flavor for those who consume it. In addition, as mentioned above, beef aging has increased tenderness, because the muscle and collagen in the meat begins to change due to the work of some enzymes. Maximum tenderness can be achieved by koLem 11 Days after killing a cow.
It is interesting that beef has a shorter life. Ground beef, which consists of old beef, will not take a long time in the home refrigerator to increase bacteria due to the aging process. As a result, beef should be either consumed shortly after purchase or freezing.
beef can be either dry or wet at age. Beef at the age of dry aging is usually suspended in the cooler for several weeks to dry. It is used in fine restaurants and gourmet butcher shops and some people prefer it because moisture levels are reduced to give a piece of meat a "beef" taste and increased tenderness. Some people prefer a rich taste of dry aging; Others, however, consider beef as a musty taste.
in alternative beef with an aging and closed bag. This is a faster backReindeer aging and maintains the moisture level of meat high. Consumers have been available for consumers since the 1960s. As a result, it is still necessary to be a traditional aging process; In fact, many people consider the taste of beef as a wet age to be the best.
USDA has strict regulations on the aging process. They also require information about the aging process of every cut of meat to be known to consumers. As a result, consumers can easily see how long their beef ages and what process - wet or dry.