How old are you again?

Beef. Beef ages. Beef age.. Wait what?!

That's right. Beef ages even after the cow has been butchered. But what IS aging?

As beef ages the fibers and connective tissue inside the meat break down. This break down is caused by a few things. Time is one factor. The longer the meat had been dead, the more tender it will be. Enzymes are another thing that breaks down the fibers. Naturally occurring enzymes in the meat break down the protein but also the connective tissues and fat.

Now you ask, I've heard of dry aging and wet aging... What's the difference? Which is better?

Dry aging is the process of letting time and enzymes to their work while keeping the meat dry. Traditionally this is done by hanging large slabs or sides of meat in rooms and just leaving them alone. Though not totally alone. Because of the risk of pathogens and spoiling, the rooms in which this meat is kept must be temperature and humidity controlled.

Wet aging is just that, aging in a liquid. These are usually pre-portioned and vacuum sealed. A common misconception about wet aged or Modified Atmosphere Packaging (MAP) is that the meat is bloody. This is not blood. It is a water/enzyme solution that is put inside the bags to aid in the aging process.

That's the difference, now, which is better? Neither. They are exactly the same. Prices fluctuate based on supply and demand which is not within the scope of this blog to discuss. Also because, depending on how you're going to cook the meat, some pros outweigh the cons to one type or another. (MAP you'll have more water and spend more on weight but get less meat but dry is more expensive in the first place.)

So I hope I've answered some questions and shed some light on the subject. Red meat is fine to eat. I promise.

Cook to live; Live to cook; Glory to God in all.
Chef D.