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Ralph Wiggum

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9 minutes ago, Ford Freak said:

I dont get the "dry age " meat thing. 

It removes a lot of the moisture in the meat, making the meat and the beef flavour denser/more intense (~10% loss of weight)

A "normal" steak can lose close to that when cooking, so the weight loss isn't significant, but the intensity gained is.

 

It allows the break down of the protein/fibres in the cut, making the meat a lot more tender  - "melt in the mouth"

 

It ages the fats, making them creamier and more flavoursome

 

Going over 60 odd days brings on a "nutty funk" to the meat which many find exceptional, others find off putting.

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  • FREAKY
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oh wow did not know any of this, went back and re watched the videos,,,,dang looks good.

 

but totally thought dry age was like leaving it on the shelf like cheese to get mouldy or something. yer I dont get out much. 

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On 1/6/2019 at 6:39 AM, bloodycrashboy said:

Japanese Wagyu Rib Eye  :nyaah:

3kg of Aussie Wagyu Scotch just went in the bag - see you in 28 days ;)

 

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