• Narawadee Lookhanumanjao

Dry Age : How Dry Age Makes Beef That Much Tastier

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Dry Aging began way back in time when people were still struggling to keep food fresh for consumption. This method was invented to keep the meat edible for a longer period of time after the big hunt. It starts by firstly, draining out the blood from the meat, or to be more specific, from the blood veins. This creates space for air to enter and allow the microorganisms that were already existing in the meat to go to work.

Nowadays we make sure the meat does not grow the other fungi that are harmful for the human body by building a Dry Age room where you can have a visit at any of our branches. The room must be kept under USDA's standard which are temperature, humidity and airflow. We strictly keep the temperature 0-4 degrees celsius, 80-85% humidity and 0.5-2m/s.

The only fungus we allow to grow in this

environment is only Thamnidium


would be growing on the outside of the

meat on the fats area. It is rather pale

grey in color and has “ whiskers ”. This

mold is a beneficial mold and can start

growing in the third week of the dry

aging process. The mold will eventually

release an enzyme that helps to break

down the meat tissues. Hence, making it

more tender.

When consuming the meat, the hard and dry part of the meat must be cut off, so as the fungus on the meat. This will leave you with a smaller portion of meat compared to how you started off, hence all dry aging process will start with a big chunk of meat. The longer you dry the meat, the stronger the smell as well as the taste. Despite that, the longer the dry aging process also means that the tissue of the meat from the outside in will continue to dry. This would lead to the need to cut off more dry meat and thus you will be left with lesser amount.

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