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  2. Beef aging - Wikipedia

    en.wikipedia.org/wiki/Beef_aging

    Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass. Primal (large distinct sections) or sub primal cuts, such as strip loins, rib eyes, and sirloin, are placed in a refrigerator unit, also known as a "hot box".

  3. Strip Steak Frites with Béarnaise Butter Recipe - AOL

    www.aol.com/food/recipes/strip-steak-frites...

    4 8-ounce dry-aged New York strip steaks, cut 3/4 inch thick, at room temperature; Season the steaks with salt and pepper. In a large cast-iron skillet, heat the oil. Cook 2 of the steaks over ...

  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. I tried Ina Garten's recipe for New York strip steaks. The ...

    www.aol.com/tried-ina-gartens-recipe-york...

    Once the ingredients were combined into a dry rub, I slathered each steak with olive oil and massaged the rub into both sides of the meat, making sure to coat the edges of each piece.

  6. 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]

  7. Strip steak - Wikipedia

    en.wikipedia.org/wiki/Strip_steak

    The strip steak (sirloin steak in Britain, South Africa, and Australasia, also porterhouse steak in Australasia) is a cut of beef steaks from the short loin of a steer.It consists of a muscle that does little work, the longissimus, making the meat particularly tender, [1] although not as tender as the nearby psoas major or tenderloin.

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