Dry Aged Filet Mignon – The taste of Flatwater beef

Have you ever wondered why the steak at a great test at steakhouse can taste much better and more, tender than the steaks to pull off your backyard grill or why they cost so much.

A little word “dry aging”

Dry aging is a procedure where the substantial cuts of meat are Dry Aged for anywhere from many weeks to weeks before being they trimmed and cut into steaks. It’s the only process that not simply assists the meal to obtain a fantastic taste, but also makes it more, soft than it would be completely fresh.

Because of the considerable amounts of space and decent tabs on heat and moisture necessary for suitable dry-aging, to have the style in flatwater beef.

Dry Aged Filet Mignon

How to Age Filet Mignon

It’s a little hard to obtain a more flavourful piece of beef than Filet Mignon. However, you can pull-up the flavour even more by the addition of Dry Aged Filet Mignon . By purchasing typical Filet Mignon at the restaurants and dried-aging it at home to gives them more preferences.


Before you get for your testing, let us check easily overview of what dry-aging is about. When beef is Dry Aged, you’ll find 3 frequent changes that happen to its condition:

Water loss is one of a major issue. A dry aged little bit of the beef may shed upto approx. 30 % for its original volume in water damage, for concentrates its taste. A great deal of that’s water loss occurs within the outer layers of the meat, few of them get so desiccated which they should be cut before they prepared.

Tenderization occurs when the enzymes naturally present in the beef to break down some of the harder muscle fibers and connective tissues. A perfect aged steak should be noticeably more, tender than a fresh one.
Flavour change is caused by different processes occurs, including enzymatic to bacterial action. Properly Dry Aged beef will develop deeply nutty and almost cheese like aromas.

Why Dry Aged Filet Mignon tastes better ?

In these days, most beef is aged in plastic shrink-wrap, this process known as wet-aging. Dry Aged Filet Mignon , on the other hand, is exposed to air to dehydration can further concentrate to the meat flavour. It’s the more expensive process than a wet-aging, however, because the meat’s loses weight from the dehydration, and it is also must be trimmed for the completely dried exterior.

For taste of Flatwater beef

There are some valuable elegant restaurants selling the steaks which have been aged for 60, 90 as well as 240 days, and you also can be absolutely spending a premium prices for their aging initiatives since taste is really subjective, it was hardly impossible to establish the point where stylish becomes potent, which majority of the medical research for so far has been centred at pain, not preferences. With that said general procedures, is that around. 30-40 days of dry aging for draw out some amazing taste within your meat, and increase it flavors. Just like a standard version of one’s typical beef.

Extended the dry aging process, approximately talking 100 days for an extremely personal preference, where older and pricier doesn’t mean necessarily better.

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