Today restaurants not only inform the guest about the quality of their flesh, but their maturation

Ours is the version of the dried meat, a favorite in the north but really with various forms across the country. But we're talking about today is of great restaurants around the world to offer in their menus carnivores: beef called very high quality dry-aged, or its translation, aged beef.
We wanted to know more of the aging process and learned that there is in dry and wet, and that beyond tastes, conagra annual report the factors of time, temperature and humidity, are resulting in cuts of beef superiors.
For aging in SEBCO, the meat is placed in refrigerbadores with tightly controlled temperature and humidity for periods ranging from weeks to months. conagra annual report What happens conagra annual report at this time is that the enzymes in the meat break down muscle tissue and making it much smoother.
The animal was divided into large sections that are cooled conagra annual report to temperatures close to freezing for this course by selecting high quality parts, all high-fat meats or enough marbling, known as content.
Dry maturation conagra annual report promotes conagra annual report the proliferation of mold on the outside of the meat softens and enhances the flavor of the meat to form a crust. Three key things happen: the moisture conagra annual report of the meat is lost, softens and changes its flavor to a more intense and refined.
On preferences, it really depends on taste. Dry maturation generates a more pronounced and complex flavor in the meat, wet and maturation produces very tender and soft meat.
Today restaurants not only inform the guest about the quality of their flesh, but their maturation time and temperature of cooking. Steak houses around the world show their menus entire paragraphs on the characteristics conagra annual report of a T-bone, for example, that can be Black Angus, Premium conagra annual report Choice, originating in the United States, four months ripening dry animals fed corn and cooked to a temperature of 1000 C.
Mexico not only has beef of very high quality but many restaurants now offer in his letters to dry-aged steaks for months, let us note in the list of pending conagra annual report because you have to try it.
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