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2. Beef aging - Wikipedia

   en.wikipedia.org/wiki/Beef_aging

   Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries. The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture. The process changes beef by two means. Firstly, moisture is evaporated from the muscle.

3. Best July 4 Foods, From BBQ & Steak to Pies & Popcakes - AOL

   www.aol.com/best-july-4-foods-bbq-125700304.html

   Independence Day weekend is the perfect opportunity to kick back, get together with friends and family, and celebrate the summer in style. ... is made with 60-day dry aged chopped ribeye steak ...

4. Meat hanging - Wikipedia

   en.wikipedia.org/wiki/Meat_hanging

   For dry-aged beef, the meat is hung in a room kept between 33–37 degrees Fahrenheit (1–3 degrees Celsius), with relative humidity of around 85%. If the room is too hot, the meat will spoil, and if it is too cold, the meat freezes and dry aging stops. Good ventilation prevents bacteria from developing on the meat. The meat is checked on ...

5. How to Tell if Steak Is Bad, According to Chefs & Culinary Pros

   www.aol.com/lifestyle/tell-steak-bad-according...

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6. Meet the $10 gadget that'll help you cook perfect steak every ...

   www.aol.com/lifestyle/top-rated-meat-thermometer...

   Dish out perfectly cooked meat with a digital thermometer that's raked in over 50,000 sizzling reviews. Meet the $10 gadget that'll help you cook perfect steak every time — it's 60% off, today ...

7. Doneness - Wikipedia

   en.wikipedia.org/wiki/Doneness

   55–60 °C: 130–140 °F: Medium (demi-anglais) pink and firm: 60–65 °C: 140–150 °F: 145 °F and rest for at least 5 minutes Medium well (cuit) small amount of pink in the center: 65–69 °C: 150–155 °F: Well done (bien cuit) gray-brown throughout; firm: 71 °C+: 160 °F+: 160 °F for ground beef Overcooked/Burned: blackened ...

8. Our French Onion Pot Roast Is A Combination That Just ... - AOL

   www.aol.com/french-onion-pot-roast-combination...

   Roast beef, turning halfway through, until meat easily pulls apart with a fork, 2 hours and 45 minutes to 3 hours. Transfer beef to a cutting board. Remove and discard thyme.

9. Food storage - Wikipedia

   en.wikipedia.org/wiki/Food_storage

   Storage in grain sacks is ineffective; mold and pests destroy a 25 kg cloth sack of grain in a year, even if stored off the ground in a dry area. On the ground or damp concrete, grain can spoil in as little as three days, and the grain might have to be dried before it can be milled. Food stored under unsuitable conditions should not be ...