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/ck/ - Food & Cooking

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18169753 No.18169753 [Reply] [Original]

>dry aged beef is more juicy
>dry aged beef has a more concentrated flavor due to moisture loss
Are those statements not contradictory?

>> No.18169761

>>18169753
I've never seen anyone say dry aged beef is juicier

>> No.18169764

>>18169753
Oh boy 80% fat mmm tasty

>> No.18169769

>>18169753
>Are those statements not contradictory?
You're mistaking "juicy" for "tender".
>>18169764
You cut a good chunk of that off. With dry age you just happen to cut it afterwards.

>> No.18169771

>>18169761
I've never seen anyone say dry aged beef is drier, they all claim it's juicier because of denatured proteins or concentrated glutamates causing salivation or some black magic

>> No.18169772

>>18169753
Juicy is probably just a poor term to describe what they are experiencing. While it loses moisture, it still maintains its fats and oils. Then it all depends on the preparation. Dry aged isn’t cooked as long if at all so the fats and oils don’t drip out unlike regular beef where it will melt out and the water will evaporate as well.

>> No.18169776

For me? It's beef dust
Mmmm

>> No.18169780

>>18169764
Also true, this obsession with MUH FAT MUH MARBLING MUH WAGYU KOBE NIPPONESE FAT FOLDED 1000 TIMES is annoying me
I pay for meat protein, not for liquid to waste in the pan, beef tallow is cheap

>> No.18169785

>>18169753
Yes and no.

>> No.18169808

>>18169780
What an idiot.

>> No.18169816

>>18169808
2013 is over, being a steak snob isn't cool anymore

>> No.18169839
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18169839

>>18169771
oh yeah well if there are denatured proteins then that pretty much settles it i know what you mean haha

>> No.18169913

>>18169839
i'd denature your proteins anon

>> No.18169924

>>18169753
top statement is false. Juiciness is probably only a factor of how it was cooked, and to what doneness. Dry aged beef is slightly mushier than a fresh steak, which indeed can be termed tender.

>>18169764
>>>18169753 (OP)
>Oh boy 80% fat mmm tasty
This is the kind of steak you probably leave the fat on the plate.

>>18169780
>I pay for meat protein, not for liquid to waste in the pan, beef tallow is cheap
And, I tend to eat steak medium well/well, and when I do wagyu at like a korean grill, the meat reduces to not even a nibble. Wagyu fat is for the rare beef eaters, not me. I do alright with prime and choice, though. Fat stays nicely in a prime rib slice.

>> No.18170061

The idea that a dry aged steak is more dehydrated and therefore more flavorful due to concentration of flavors is a myth. Meat is dry aged in large pieces and it's only the exterior that dries out into a hard crust. But this is then cut off to reveal the edible meat inside. The edible inside isn't significantly drier than wet aged meat.

Dry aged meat is (theoretically) more tender and flavorful than wet aged because the meat is more decomposed. When it's aged the inside of a cut of meat undergoes a kind of non-microbial decomposition where the muscle fibers break down, making the meat more tender. Other compounds also break down and react with one another to create new kinds of flavor. Kind of like rotting, but in a good way.

These processes also happen during wet aging. The major benefit of dry aging is that it allows you to extend the aging for longer so the decomposition is more thorough. Wet aged meat will eventually start to rot because bacteria will colonize the moist exterior. A dry aged piece of meat is protected by its dry crust, so it can be aged for longer.

>> No.18170101

>>18170061
You're obviously repeating bullshit from reddit rather than actual experience

>> No.18170151
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18170151

>>18170101
he's right though retard

>> No.18170159

>>18170101
I'm sharing my own understanding on the matter which is indeed based on a limited amount of experience. If it's wrong I'm hoping that people who know better can correct me.

>> No.18170194

>>18170159
you are pretty much spot on mate, the meat undergoes anaerobic glycolysis immediately after rigor, distributing digestive enzymes throughout the myofibrillar tendrils. The longer it is able to stew in its own enzymes the more tender it will be. The longer you age a piece of meat (in ideal conditions), the less myofribrillar shrinkage it will undergo as a result, meaning it will retain more water, allowing you to age it properly and develop dry aged flavours

>> No.18170299

>>18170194
microbial action (bacteria + fungus) plays a big role as well. you can buy starter cultures if you're setting up a new dry aging room/chamber

>> No.18170313

dry aged meat is definitely more dehydrated, the longer it's aged the drier it is. there's a point where it's max juicy/tender, only a few weeks in, then it get's less juicy but develops more of the complex dry aged flavors

>> No.18170344

>>18169816
I dont like steak that much

>> No.18170937

>>18170061
>non-microbial
>kind of like rotting
rotting is microbial, how is this reaction taking place non-microbial? not buying that

>> No.18170946

>>18169771
>they all claim it's juicier
“They” must only exist in your imagination.

>> No.18170960

The crust of the meat moistens the steak.

>> No.18171667
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18171667

Beef hating itt is sure sign of niggardliness

>> No.18171688

>>18171667
Why do you have a mini guillotine? Is that for removing the cocks of your victims? That appears to be human meat, not beef...

>> No.18171729

>>18171688
It's functional but it's just art. I've used it on carrots for show but rarely

>> No.18171748

>>18171667
nice freezer

>> No.18171784

>>18169753
You are a simpleton so you think in terms of absolute water content. Consider the following: bread is half flour half water by weight. Once it stales it tastes dry, yet if you weigh it it's not half the weight, it's nearly unchanged. An onion and milk contain the same water % by weight. What matters is free water content versus bound water.
Now try eating raw brisket compared to bbq brisket. The bbq empirically has less water weight. Which tastes juicier? If you can't squeeze the water out of the beef then it's not going to seem juicy while you chew it.

>> No.18172734

>>18169753
yes, dry aged loses at least 1/4 of it's moisture.

>> No.18172953

>>18169924
Wagyu steak is too rich for me. This is probably why they only come is smaller portions at steakhouses (and still be expensive as fuck)

Give me a big ribeye and I'm a happy man.

>> No.18174464

>>18169753
>>dry aged beef is more juicy
Not true.

>> No.18174468

>>18169771
skitzo moment

>> No.18174472

>>18170061
Total bullshit. Just go to a good steakhouse and try non-aged, 30 day, 60 day aged. The non aged will seem like a sloppy mess compared to the dry aged.