Why does Dry Aged Beef taste better than meat from the vacuum bag?
Wet matured meat from a vacuum bag is influenced by lactic acid bacteria often sour with a metallic taste. Dry Aged meat or Dry Aged Beef matures slowly and develops a very special, nutty intense flavour, those who’ve tried it once won’t want to eat meat any other way.
Category:
Meat and the right aging period
You may be interested in:
Dry Ager goodness, delivered fortnightly.
Join the meat press
