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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. The Best Under-the-Radar Steakhouse in Each State - AOL

    www.aol.com/finance/best-under-radar-steakhouse...

    Claim to fame: Established in 2014, The Bancroft features executive chef Mario Capone, who turns out prime steak au poivre and 40-ounce butcher-cut salt-and-pepper tomahawk rib-eye steaks for two ...

  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. Aging (food) - Wikipedia

    en.wikipedia.org/wiki/Aging_(food)

    Dry aging beef. Aging or ageing, in the context of food or beverages, is the leaving of a product over an extended period of time (often months or years) to aid in improving the flavor of the product. Aging can be done under a number of conditions, and for a number of reasons including stronger umami flavors and tenderness. [1] [2]

  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. Pat LaFrieda Meat Purveyors - Wikipedia

    en.wikipedia.org/wiki/Pat_LaFrieda_Meat_Purveyors

    Inside the facilities of Pat LaFrieda Meat Purveyors are “two dry-aging rooms that house 5,000–6,000 (sub) primal cuts of meat (the equivalent of over 80,000 steaks)”. [3] They also own multiple grinders that produce 100,000 burgers every night. [11]

  8. Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL.

  9. America's Test Kitchen - Wikipedia

    en.wikipedia.org/wiki/America's_Test_Kitchen

    The Best of America's Test Kitchen 2017: The Year's Best Recipes, Equipment Reviews, and Tastings October 25, 2016 () What Good Cooks Know: 20 Years of Test Kitchen Expertise in One Essential Handbook December 27, 2016 () The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day