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Why do we naturally age beef but not chicken?
Muscle To Meat
Protenase Action
Z-Line
Thin Filaments
Thick Filaments
Dry Aging Beef
Pros:Cons:
-Increased tenderness
-Concentration of Flavor
-Loss of Mass
-Increased Bacterial Growth
-Lower Shelf Life
Letting Your Meat Hang… Upside Down And Inside Out
Wet Aging BeefRap Your Meat Up And
Send It To Market
Alternatives For Getting Tender Beef
Long Term Cooking
MechanicalEnzymes
Air Chilled
Better meat quality
Expensive and slow
Pros Cons
Water Chilled
Increased bird to bird contact
Pros ConsFaster chilling
process
What Gets Aged
Beef
Aged from 7-21 days
Buffalo
Aged from 14-28
days
Wild Game (deer)
Aged from 3-6 days
What Doesn’t Get Aged
Chicken
Aged from 4-12 hours
Pork
Aged 5-10
hours
Veal
Aged from 1-2
days
Why do we naturally age beef but not chicken?
Muscle To Meat
Protenase Action
Z-Line
Thin Filaments
Thick Filaments
Dry Aging Beef
Pros:Cons:
-Increased tenderness
-Concentration of Flavor
-Loss of Mass
-Increased Bacterial Growth
-Lower Shelf Life
Letting Your Meat Hang… Upside Down And Inside Out
Wet Aging BeefRap Your Meat Up And
Send It To Market
Alternatives For Getting Tender Beef
Long Term Cooking
MechanicalEnzymes
Air Chilled
Better meat quality
Expensive and slow
Pros Cons
Water Chilled
Increased bird to bird contact
Pros ConsFaster chilling
process
What Gets Aged
Beef
Aged from 7-21 days
Buffalo
Aged from 14-28
days
Wild Game (deer)
Aged from 3-6 days
What Doesn’t Get Aged
Chicken
Aged from 4-12 hours
Pork
Aged 5-10
hours
Veal
Aged from 1-2
days
