What is the difference between beef meat of dry and wet age?

Beef must be allowed to age between defeat and cooking, distract a part of the bloody taste and allow the taste of beef. For beef aging: wet aging and dry aging are used two techniques and result in very different tastes and textures. Most of the offices in the meat agree that beef at age has an excellent taste and often occurs in good dining facilities. Beef aged with wet aging tends to be cheaper and dominates the meat market: almost 90% of beef is commercially wet. During the aging process, enzymes in the meat are working to break muscle tissue, which is softer. Beef beef at the age is packed in plastic within 24 hours after the defeat and left to sit under cooling for approximately one week. Vacuum meat is then cut into more manageable sizes such as steaks and roast and send to the market.

beef at the age of dry aging can hang in a cold cooler for at least two weeks. Beef can be voltThey covered with muslin, but it is not sealed, which means that the moisture in the meat can escape. As a result, beef decreases at age and concentrates beef taste, but dry aging also softens the meat, resulting in a rich taste and butter texture. On the outside of beef beef, a gray and moldy layer appears and must be cropped before the meat is sold and sold.

Since beef with dry age is shrinking and must be cut, it represents a loss for society. During the dry aging process and cutting, the meat sometimes loses almost one fifth of its volume and, as a result, the remaining meat costs more than beef at age. Beef with Sucha also takes up much more space in the cooling plant for processing due to a much longer aging period. Until the 1970s, when the wet aging process was developed, beef in dry age was a unique type of commercially available beef.

Because dry aging is more expensive and time -consuming, it is reserved for the OBZVláště high quality meat cuts. Some consumers prefer the taste of high quality beef that was dry because it is much more complex and aggressive than beef at age. Wet beef, which is now known to most consumers, has a much milder taste and texture that tends to mash rather than tender. It seems that high -quality restaurants prefer beef with dry age and usually make it available to those who are willing to pay the bonus.