What’s so great about Dry-aged beef?
Like some wines and cheese, beef can taste better with age. The dry-aging technique works by preserving cuts under carefully controlled temperature and humidity levels for weeks or months. That causes the enzymes to break down connective tissues in the muscles, hence softening and tenderizing the meat, leaving it with more concentrated natural flavours as well. To savour this age-old practice at its best, we recommend going for the 45 Days Home Dry Aged Corn-Fed Traditional Fiorentina Steak ($22 per 100g). Here, the ‘lesser is better’ rule applies when the steak itself oozes juices that are already good on its own. Dressed in nothing but a basic seasoning of salt, pepper, olive oil and herbs, its time on the charcoal grill gives it nice crisp charred edges with a smoky finish. If you have an inclination towards fatty meats, then the 45 Days Dry Aged Corn-Fed OP Rib ($18 per 100g) is one you shouldn’t miss.Must-try: Desserts
Written by Peh Yi Wen
