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Steak from the Future: The Modernist Strategy to Dry Age Beef

7 monthes ago   |   By

How do you make a steak better? Age it. Like the finest wines and funkiest cheeses, aging techniques transform beef to reveal new depths of flavor and tenderness.
Dry aging is a process that takes time, care, and precision. Big cuts of beef are exposed to air in a humidity-controlled environment so enzymes and good bacteria can go to work, breaking down and transforming the molecular structures of the meat. This process tenderizes the meat and yields robust mature flavors that are bold, nutty, and a little funky .
This level of awesomeness requires a lot of time and space, which makes this...
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