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Dry Aging - The key to perfect flavor and tenderness
A Golden Egg information sheet
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Lobel's of New York dry ages all of its fresh USDA Prime meat to perfection by holding it in coolers at a temperature of 34-38 degrees F. We age beef for four to six weeks. Veal and lamb are young, delicate and tender, and are hung in our coolers for no more than a week. Aging produces beef that is naturally tender and flavorful. Nothing the cook does to add flavor in the kitchen is a substitute for starting with properly aged meat.
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| Aging |
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There are two types of aging: Dry aging and wet aging. Dry aging is the choice of the discriminating chef.
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Wet
Aged |
The wet aging process involves sealing meat in airtight Cryovac bags. Wet aging does less to enhance flavor and tenderness than dry aging.
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Dry
Aged |
Dry-aged meat is increasingly difficult to find because the process is expensive and time-intensive. During dry aging, the meat's natural enzymes act as a tenderizer, breaking down the connective tissue that holds the muscles. At the same time, the evaporation of moisture improves texture. Dry aging continues until a thin coating develops on the meat surface. The coating seals in flavor and juices during aging, and is then trimmed off. Loss of weight results from the evaporation of moisture and from trimming, and both of these processes add to the cost of dry aging meat.
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| Recipes |
Filet Mignon and Foie Gras
Classic Grilled Veal Chops
Grilled Loin Lamb Chops with Rosemary
Lobel's Classic Grilled Porterhouse Steak
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