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!



This post is also available in: Thai

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