Burger specialists take a cue from steakhouses with dry-aged beef

Sep 29, 2023 · Leña, a restaurant at José Andrés’ Mercado Little Spain in New York City, has a burger made from 60-day dry-aged high-grade Choice beef rib eye called the Txuleburger, …

FAQs about Burger specialists take a cue from steakhouses with dry-aged beef Coupon?

What is dry aging for beef?

“Dry-aging for beef lovers is like another level of loving your beef,” says Paul Sailor, master butcher of Swiss Butchery. The gourmet deli is the latest establishment to offer such services. “It’s a process where meat goes through a natural stage of tenderising itself to reach the perfect texture and flavour.” ...

How long does dry-aged beef last?

For Flannery, the sweet spot is around 30 to 35 days. “For retail customers, we go 35 days, but for restaurant customers we go 18 to 20,” she says. “That’s because in the restaurant industry, if a diner isn’t familiar with dry-aged beef, their first reaction might be to think that something is off.” ...

Why is dry-aged beef better than fresh-cut beef?

But when it comes to such culinary delights as wine, cheese, and red meat, age has the power to enhance flavor and deepen our enjoyment. This is especially the case for dry-aged beef, which is known for a richer flavor and more tender texture—as well as a heftier price tag—than its fresh-cut counterparts. ...

Can you eat dry aged beef too much?

But ultimately, dry-aged beef is still beef, and evidence says eating red meat too often or in large portions can be a health risk. Of course, dry-aged steaks have the crust trimmed off, and as a result, may be served in smaller portion sizes than their fresh counterparts, both due to cost and volume loss. ...

Should you buy a dry aged steak at a steakhouse?

Of course, there is a trade-off: You'll pay more for a dry-aged steak at a steakhouse. And if you want to make it at home, you'll probably need to visit a specialty butcher who dry ages beef, or put some serious work into dry aging meat yourself. Dry aging can take a good steak to great. ...

Why does dry-aged meat taste different?

Moisture loss is one aspect that changes the flavor of dry-aged meat. “What that does is essentially concentrate the remainder of the tissue,” says Harold McGee, food scientist and author of Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes. “Meat is about 75 percent water. ...