What does dry aging do to a steak?
Online Answer
In essence, dry aging is when you take a piece of meat and put it into a controlled open-air environment to go through a flavour transformation. By exposing the meat to air, moisture is pulled out and the natural enzymes in the beef break the muscles down slowly over time, making it more tender..
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The main thing is that dry aged meat is kept cold, reducing the ability of bacteria to grow on it. They also keep the air constantly moving, so that it doesn't become too humid near the meat. The surface quickly dries out, making it inhospitable to microorganisms..
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Dry aging is a method for tenderizing beef steaks. ... Once the aged steak is cooked, any microorganisms that may be lurking on it's surface will be killed rendering the steak safe to eat. Keep in mind, you should not dry age individual cuts of steak..
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