- 28 Day Dry Aged Grass Fed Beef
- Premium Steak (also known as Porterhouse)
- Best cooked on the BBQ or pan fried
- An average package contains 2 steaks
- The striploin is located along the spine in the hindquarter and runs from the ribs to the rump, sitting above the tenderloin. Sirloin steaks are cut from the rump end of the striploin. The rib end of the striploin forms the large piece of beef on the T-bone steak. Located along the spine where the muscles do less work, sirloin steaks are tender and best suited to high temperature cooking such as pan-frying, barbecuing and stir-frying (when thinly sliced).
- Just as wine or cheese can mature with age, beef also can be improved with time. Ageing is a process that occurs as the muscle fibres in meat are slowly broken down. Naturally occurring enzymes continue to act in the meat resulting in a slow breakdown of the proteins that make up the muscle fibres. This leads to the muscle fibres being weakened and, as a result, aged beef tends to be more tender. The appearance of beef does not change with ageing, as the breaking down of the muscle fibres happens on a microscopic level.
- The appearance of beef does not change with ageing, as the breaking down of the muscle fibres happens on a microscopic level.The process of dry aging meat involves drying and dehydrating beef in a controlled environment. Higher grades of meat are used as the process requires meat with a large, evenly distributed fat content. The meat is hung in a controlled, closely watched, refrigerated environment. The temperature needs to stay at a constant 0 degrees and the humidity must be at 85 per cent. Too warm the meat will spoil and too cool the meat will freeze, stopping the aging process. There must also be constant air flow around the meat to control bacteria. The last requirement in the process, and most importantly, is a very experienced butcher to keep an eye on the aging meat.
- In the first 14-20 days, enzymes that naturally occur in the beef break down the protein and fat strands, making them smaller, this helps with tenderness. They also give off gas as a by-product which improves flavour. The beef then sits quietly and dehydrates. This has the effect of concentrating the flavours and creating the great taste. It also makes the meat denser giving it a wonderful richness and intensity. Dry Aged meat can be aged anywhere from 20 days to 120 or more. At The Free Range Butcher our beef is dry aged to 28 days.
- When cooking dry aged beef the key is not overcook it. The meat shouldn’t be cooked to more than medium-rare, and don’t rest it too long: there is little juice in the steak and it will dry out.
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