What is Dry-ageing, and Why Does it Make Your Steak Taste So Good?
If you're a Fillet steak lover, you know that the taste and texture of your meal can be greatly improved by dry-ageing. But what is dry ageing, and how does it make your steak delicious? Letting meat age in a controlled environment (usually at a low temperature) gives it a more complex flavour and texture. As we get closer to the holidays, now is the perfect time to experiment with this centuries-old technique! In this article, we'll explore all the benefits of dry-ageing your beef and explain what happens during this process in detail. So, whether you're in the market for a new restaurant experience or want to get the best out of your backyard steaks, read on to learn all about dry-ageing! What is Dry Ageing? Dry-ageing stores meat, typically beef , in a controlled environment where the moisture content is slowly reduced, creating a flavourful and tender steak. The result is a steak mellowed out, giving it a deeper flavour and a more intense aroma. How Does It