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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. 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 ...

4. 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]

5. Historic Steakhouses Across America Where You Can Indulge Old ...

   www.aol.com/iconic-steakhouses-across-america...

   Serving Tampa since 1956, this old-school gem features dry-aged steaks, a vast wine cellar, and authentic mid-century decor. All of the steak entrees come with French onion soup, onion rings, a ...

6. Thamnidium - Wikipedia

   en.wikipedia.org/wiki/Thamnidium

   Thamnidium is a genus of fungi belonging to the family Mucoraceae. [1]The genus was circumscribed in 1809 by Johann Heinrich Friedrich Link. [1]Thamnidium molds are key participants in the aging process for dry aged beef, producing protease and collagenase enzymes that naturally tenderize the meat. [2]

7. Should You Rinse Steak Before Cooking? An Expert Explains - AOL

   www.aol.com/rinse-steak-cooking-expert-explains...

   No, you should not rinse steak—or most other meat for that matter. "You should not rinse freshly cut steaks, chops, or even chicken breast ,” World Master Chef Fred Tiess tells Southern Living .