Why Dry Aged Beef is all the Rage – AND Coming to Harrison’s!!

Why dryaged beef tastes better. All fresh beef is aged for at least few days and up to several weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor. These days, most beef is aged in plastic shrink-wrap—a process known as wet-aging.

Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavor and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

And last but not least, it’s the most tender, melt in your mouth steak you will ever eat!! Ask your server about it the next time you visit us!!

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