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The Best Beef Steaks are Dry Aged... Chef Brad Boisvert, Cure Artisan Meat and Cheese
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ging, or conditioning, is a completely natural process. It is how beef was originally aged the old fashion way. If beef is allowed to age, the natural enzymes in it will break down the tougher components of the meat fibres. The longer it is aged, the more tender the beef becomes. As well, the flavour of the beef develops more in 30 day, 60 day, 90 day and 120-day. The longer the dry aging, the more intense the flavour becomes. When aged 90 to 120 day, the meat can take on interesting characteristic - mushroomy flavours or even blue cheese flavour notes. In dry-ageing beef, the cuts are hung, without packaging, in a cooler where the right
conditions of temperature, humidity and air movement are accurately kept. During the aging process, the beef is protected by an outer layer of fat. On the sub primal cuts such as strip loin or ribeye a crust or bark forms. This dry hard surface bark is mostly trimmed off by the butcher, but a thin layer is left on to add extra flavour and a nice characteristic. There is another method used to age beef called wet aging. This is popular with larger-scale beef operations where many don’t age their beef at all. Wet aging places individual cuts in vacuum bags so that they can be shipped without hangtime. The vacuum sealing is intended to replace the protection that the fat layer provides in the dry-aging process. The disadvantage of wet-aging is that the beef can’t breathe, and it stays at a higher moisture content. It
does become more tender, but it tends to take on a metallic taste that doesn’t even come close to the rich flavour of traditional method dry-aged beef. Long and slow dry-aging gives the best flavour, so I think you’ll agree it’s worth the time to do it the old-fashioned way. At Cure we offer cuts of dry aged beef for your grilling pleasure. Whether it is a strip loin or rib eye, all you need is salt and pepper no oil and a medium high bbq. Once steaks are done top the dry aged beef with a blue cheese as well as a drizzle of Demi glace. If
you prefer a sauce here is a great recipe for you.
Peppercorn Sauce Courtesy Chef Brad Boisvert, Cure Artisan Meat and Cheese
Ingredients
1/4 cup red wine 1 tsp Sunsorya Kampot peppercorns 3 tablespoons Cure beef Demi Glacé 1 tablespoon butter 2 tablespoons Brie cheese
Method
Using a medium sauce pan, bring wine to a boil, turn down heat to a simmer and reduce red wine by half. Cook approximately 6-8 minutes. Add beef Demi glacé until melted . Whisk in butter and then whisk in brie cheese and peppercorns.
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