You are currently viewing Dry Old Meat
dry old steak

Dry Old Meat

Dry old meat. Dry aging meat is an expensive procedure for tenderizing meat and reducing its taste. Dry old meat is noticeably different eating than sweet meat because the chemistry of the fat changes drastically. Some distinguish it as natural, fruity, gamey, leathery, or still mushroomy. Some people exist addicted, some but simple don’t want it. Large hunks food, usually the greatest cuts , e.g., the cut primal, are taken in the sanitary area in 34 to 380F and 70-80 percent humidity, with brisk flowing for 30-75 days. Dried ageing is sometimes called controlled rotting because the surface of the muscle dark purple and mold sometimes rises on those surface of the food.

Leave a Reply