There are a variety of different ways in which steakhouse Penrith cook and prepare the meat they serve. The most common way to eat beef is fresh, this results in a juicy and succulent cut; however, this is not the only option. Another delicious way of preparing beef is through the process of dry-ageing.
Keep reading to find out everything you need to know about dry-aged beef and how good steak places near me in Penrith use this process to create delectable, mouth watering dishes.
As the name suggests, dry-aged meat has been left for an amount of time before being eaten. This process essentially draws out the moisture from the meat, which leads to the flavour becoming richer and beefier. Furthermore, dry-ageing beef changes the texture of the meat and will therefore make it more tender.
The exact outcome of the meat will depend on how long it has been left to dry-age for. It is possible to leave the beef for anywhere between 7 to 120 days. Steakhouse Penrith usually opt to age their beef for 30 days.
In order to dry-age beef, a cut of meat needs to be rinsed, patted dry, wrapped in cheesecloth and set over a baking tray in the fridge. It is possible to leave the meat to age for as long as 120 days. In order to prevent the meat from spoiling, you need to ensure that the conditions, and levels of moisture and bacteria are carefully controlled.
The impact dry-ageing has on the meat is quite interesting, and if you would like more information talk to one of the team members at a steak place near me in Penrith. Essentially, the beef changes depending on how long it is left.
7 Days: At this point, collagen has begun to break down in the meat, but it is important to note that it will not have the flavour or texture most people look for in dry-aged beef. Whilst this is part of the process, meat is not sold as “aged” at this stage. The meat will still look bright, but will continue to darken if left for longer.
30 Days: At 30 days, the beef has lost 15% of its total weight and is definitely considered as dry-aged. Interestingly, this is the most requested age for steaks. Steakhouse Penrith will be able to inform you that the beef has developed a full, rich flavour and tender texture.
90 Days: The excess fat has begun to develop at this point to create a white crust. Whilst this crust is not eaten and instead is trimmed off before consumption, it does protect the meat and add flavour.
120 Days: After being dry-aged for this long, the meat has lost about 35% of its original weight. After this long, the beef has an incredibly intense flavour.
Give us a call on 02 4720 5588 to book a table at our steakhouse in Penrith to try some of our delicious beef based dishes!