When preparing a dry-aged cut of meat, there are some important steps that you should follow. You will want to make sure that the meat is properly set up for the dry-aging process and that it is properly treated when it is ready for consumption. These steps will help ensure that the meat is both safe and delicious.
The first step is to properly clean the meat. It is necessary to remove any loose meat or fat from the cut. If the piece of meat is a joint, place a piece of cheesecloth on the surface. This will help prevent the meat from turning tough. Next, place it on a wire rack, which can be fitted inside your refrigerator.
Once the steak has been properly cleaned, you can prepare it for cooking. Dry-aged meat can be grilled or roasted. You can also pan-roast it, which involves searing the meat on the stovetop and then finishing it in the oven. The ideal cooking temperature for dry-aged beef is medium-rare, but don’t overcook it. Overcooking will mask the natural flavors of the meat.
Dry-aging involves several processes that result in a change in the meat’s flavor. These processes include bacterial activity and enzymatic action. This process creates a meat that has beefy, nutty, and cheese-like flavors. In order to achieve this effect, commercial dry-aging facilities typically age beef for three to four months.