Aging methods like wet-aging and dry-aging dramatically affect beef flavor and texture. Wet-aging involves vacuum-sealing beef, allowing it to age in its juices but lacking depth of flavor. Conversely, dry-aging enhances taste through moisture release in a controlled environment. This method results in concentrated flavors that are nutty, earthy, and savory, while also improving tenderness by breaking down muscle fibers. Chefs prefer dry-aging due to its ability to produce a rich, buttery texture and deeper umami flavor that appeals to steak lovers.
"Dry-aging results in a more concentrated flavor - think nutty, earthy, and deeply savory. When done properly, it also improves tenderness by breaking down muscle fibers over time in a controlled way."
"At KOW, we still believe in the traditional dry-aging process - it's how you get that rich, buttery texture and deep umami flavor."
Collection
[
|
...
]