Beef Aging Process

This is real beef dry aged, on the bone, for 15 days following three weeks of wet aging. During this period, the sirloins undergo enzymatic changes that intensify flavor, deepen color and tenderize the meat by softening the connective tissue. The chef then broil the steak on an open mesquite grill for flavor only.

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Keywords: aged aging beef bone cooking dinner dry eat fillet food grill luxury mignon prime process raw restaurant sirloins steak steakhouse wet

Username: Viet9sd

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