Sunday, August 7, 2011
'07 PlumpJack Cabernet & Dry Aged Rib-eyes
Get your Dry Aged Rib-eyes @ Whole Foods, Franklin, TN.
So what exactly does Dry Aged mean?
(Source-Internet) Dry-aged beef is beef that has been hung to dry for several weeks. After the animal is slaughtered and cleaned, either an entire half will be hung, or prime cuts (large distinct sections) will be placed in a cooler, also known as a "hot box". This process involves considerable expense, as the beef must be stored near freezing temperatures. Also, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. For these reasons one seldom sees dry-aged beef outside of steak restaurants and upscale butcher shops. The key effect of dry aging is the concentration and saturation of the natural flavor.