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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

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   Prime 112 serves only prime dry-aged beef, including a 14-ounce New York strip and bone-in rib-eyes and porterhouses for two. The menu also includes seafood, from caviar to lobster and fresh ...

4. These Are the Best Places to Order Steak, Pork, and Other ...

   www.aol.com/best-places-order-steak-pork...

   Shop Now Who they are: USDA Prime-grade Midwestern beef is the Chicago Steak Company’s stock in trade. They offer both wet- and dry-aged cuts, but also sell some pork. Meats available: Beef, ham ...

5. 25 Best Steakhouses in America, According to Chefs - AOL

   www.aol.com/lifestyle/25-best-steakhouses...

   For Vincent Benoliel, baker and owner of California-inspired Savta in New York City, it's the dry-aged porterhouse at New York's Gallaghers Steakhouse that scratches the itch. "The vibe at the ...

6. 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 ...

7. 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]