You probably don’t realize it, but steaks and other cuts of beef that you buy in grocery stores or restaurants may have been run through a machine that punctures them with blades or needles to tenderize them. (Watch our video of beef being mechanically tenderized, above.)
Also to know,Why does aging beef make it more tender?
Aging beef makes it more tender. The protein in an animal’s body is constantly turning over; breaking down and being built back up. One set of enzymes break down the protein and another mechanism builds it.
In respect to this,How many pounds of beef are tenderized each month?
The Department of Agriculture estimates, based on 2008 data, that 37 percent of companies that slaughter or process beef use mechanical tenderization, producing more than 50 million pounds a month. Yet federal meat inspectors are not even testing this tenderized beef for E. coli.
Similarly one may ask,How does baking soda make ground beef tender?
The baking soda changes the pH of the meat’s surface. In turn, it can’t bind together as tightly, which makes it more tender. If the meat is cut into several pieces, use 1 teaspoon (6 g) of baking soda. You can use this method on whole cuts of beef as well as on ground beef.
What’s the difference between dry aged and un-aged beef?
Dry aging is a win win. Dry aging requires ample temperature controlled storage, and takes up a lot of labor and real estate. Because the meat loses a significant amount of its weight, it also incurs “waste” in the sense that beef is sold by the pound, and after dry aging it that weighs less than if you sold it un-aged.