How To Age Beef In Your Fridge?

Aging under-finished carcasses will result in excess shrinkage, surface drying and discoloration. Dried and discolored surface areas should be trimmed and discarded. This trimming can amount to a considerable loss in product.

Click to see full answer.

Subsequently, one may also ask,What happens to beef when it is aged in shrink wrap?

Aging beef increases the tenderness and taste of the meat by producing a more succulent, beefier flavor. Most beef is aged in shrink wrap in a process called wet aging. However, exposing meat to the air will cause water to evaporate from it, concentrating its flavor.

Additionally,What’s the difference between Dry aging and dry aging beef?

Aging beef increases the tenderness and taste of the meat by producing a more succulent, beefier flavor. Most beef is aged in shrink wrap in a process called wet aging. However, exposing meat to the air will cause water to evaporate from it, concentrating its flavor. This is called dry aging.

Just so,Why does hanging meat make it better?

The main reason to hang an animal is to age the meat to make it more tender. The enzymes within the meat act on the collagen and connecting tissues when the animal is hung at the proper temperature, thus making the meat more tender.

What are the benefits of dry aging beef?

Dry ageing improves the eating quality of the beef. It deepens the flavour, enhances the tenderness and texture by enabling the muscle fibres to breakdown in a controlled environment. This controlled environment also prevents the fat from going rancid.