Dry Aged Beef
About
Dry aged beef is usually hung in a cooler for several weeks to dry. It is used in fine restaurants and gourmet butcher shops and is preferred by some people because moisture levels are reduced to give the piece of meat a “beefier” taste and increased tenderness.
Information
Translations: Dry Nostāvējušos Beef, Sausi Aged Jautiena, Sec Carne de vită Aged, Suhi Aged Govedina, Người cao niên khô bò, Pralnia Aged Wołowina, Tørr Aged Beef, Carne seca Aged, Сухие Aged говядины, الجاف المسنين لحوم البقر, 드라이 세 쇠고기, Suchá věku Hovězí, 老年牛肉干, Assecar la carn amb criança, Suchá veku Hovädzie, יבש בשר גיל, Суви старијих Говедина, ドライクリーニング高齢牛, Dry boeuf Aged, Tør Aged Oksekød, सूखे की आयु बीफ, Secar la carne con crianza, Сухі Aged яловичини, Kuiva-ikäinen Naudanliha, Химическо възраст говеждо
