Taste the Difference: Biting into Dry-Aged Beef

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Biting into a slow-cooked beef can taste so good. Connoisseurs, however, tend to pass over the steak and choose other items on the menu. They find the usual steak fare lacking in flavor, unlike in steakhouses that specialize in preparing the meat well.


The Dry Aging Method

The mark of a well-known steakhouse in Los Angeles is the dry aging method. The cooks get the highest-quality USDA beef available and then hang or store it in a cold, dry place for several weeks. Twenty-five to twenty-eight days is usually the time it takes to age the beef for maximum flavor.

What Makes Steakhouse Beef Different

The chef deems the beef ready for cooking once it lost the right amount of moisture. When this happens, the flavor becomes more intense, as there is less water in the meat. The natural enzymes tenderize the meat, giving it a chewy texture.

Mold will appear on the surface of the meat, but this won’t spoil it. It will form an external shell instead, which seals in the meaty taste. It’s up to the chef to cook the beef the way he wants it, giving each Los Angeles steakhouse its own specialty in preparing the dry-aged beef.

Check out different steakhouses and see which one serves the best dry-aged cuts.

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