Dry-aged (3) – 50 days, from Apple to Charcoal Dry-aged Beef

Thursday, March 9, 2017 0 No tags Permalink

Today I will introduce you again my dry-aged beef. But it’s 50-day aged compared with 14-day aged last time. After I disappointed myself last post, I confidentially said that ageing beef this long was totally worth it. If you are interested in this, follow me.

Dark! Dry! and Hard!

Current state of this dry-aged beef are completely different from its original. It became so dark, much darker that 14-day aged one. Its touch confirmed its condition. The beef was dried out and did not bounce back when you press it with your finger.

See the title image as a reference, I compared the same beef (froze it when I started ageing this beef). I don’t think a catch above saying I turned an apple into a charcoal is too much.

Its core

Again, I’m using a butcher knife to cut into its core. Beautiful!

Before I continue trimming the rest of the rotten parts, I took this for a record. 498g of 50-day aged beef was on a scale.

It was only 298g left after trimmed. Roughly 40% loss of the beef. That’s solved the question why a dry-aged beef is more expensive that normal one.

For example, if I bought 100$ 10kg beef, I will have only 6kg beef left for cooking. The price per kilogram will increase from 10$ per kg to around 17$ per kg. This does not include the stocking cost, operation cost and so on.

I know it’s a waste cutting them off in a big chunk, but don’t you think it’s worth?

Now, tasting time. I leave you guys with the rotten part here.

Evaluation and opinions

As I mentioned before, the taste is totally different from last time (14-day vs 50-day). I also grilled one unaged beef to compare side by side too. (Sorry I didn’t have a nice photo on both steaks) Dry-aged one is quite a firm one. Smell like smoked bacon mixed with chocolate. After resting process, the beef left no juice when I cut it. On the other hand, unaged beef still have some juice after I cut it.

Now, I need to mention cons too. In my opinion, I think the dry-aged beef are harder than unaged beef. I need to cut it into smaller pieces. In theory, I hope the beef would become softer because muscle fibres inside the beef suppose to be gone. I might make some mistakes maybe it’s in a cooking process, maybe it’s in an aging process. I keep researching this and let you guys know if I find out.

Having these pros and cons, I understand why some people does not like eating a dry-aged beef. I would say both of them (aged vs unaged) are good. I would love to eat both from time to time. It’s okay because it’s human’s preference.

Next Station

Next station is Japanese beef. I have never try this at all. I invested on this a lot. (Please age well my son) This block is A5 thigh part of authentic Kuroge (black-haired) Wagyu. I don’t want to mention its price but it’s below (ToT)

To be continued…

So I got to go now. I will come back next week with a different topic (not beef). Please let me know if you have any thoughts, comments, feedback. Thank you for reading up to this point again. Bye!

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