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	Dry Aged Beef
		Dry aging is an art that requires extensive training and knowledge.
		During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
		Beef for certain restaurants is aged from 14 to 21 days, primarily to obtain the strong aged beef flavor.
	www.grillmeats.com /dry_aged_beef.htm (2111 words)

	Dry Aged Beef - Gourmet Meat (Site not responding. Last check: 2007-10-26)
		Lean dry aged beef is an important source of 14 essential nutrients including high quality protein, iron, zinc and B vitamins.
		When gourmet beef is dry aged, it is aged for a few weeks in refrigerator with controlled temperature and humidity.
		Gourmet dry aged beef is more tender and has more taste.
	www.dry-aged-beef.com (52 words)

	Dry aged beef - Wikipedia, the free encyclopedia
		Dry-aged beef is beef that has been hung to dry for several weeks.
		This process involves considerable expense as the beef must be stored at near freezing temperatures.
		Also only the more expensive cuts of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content.
	en.wikipedia.org /wiki/Dry_aged_beef (132 words)

	Aging Beef
		Ground beef made from trimmings from aged beef carcasses usually has a shorter shelf life in the retail case and in your refrigerator, primarily because of increased microbial growth that occurs on certain parts of the carcass during the aging process.
		Beef for certain restaurants is aged from 14 to 21 days, primarily to obtain the strong aged beef flavor.
		Aging of beef is practiced to varying degrees in the meat industry.
	www.extension.umn.edu /distribution/nutrition/DJ5968.html (1578 words)

	Dry Aging Steak
		Dry aging occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, for 10 to 28 days after harvest and prior to cutting.
		Beef can be "wet aged" in a vacuum-sealed plastic bag for improved tenderness but it will not have the characteristic dry aged flavor.
		Dry aging was big in the 50's and 60's, then the market moved to the less-costly boxed beef and vacuum packaging.
	www.goodcooking.com /steak/dry_aging.htm (831 words)

	Vic' Premium Quality Meat - Dry Aged Beef (Site not responding. Last check: 2007-10-26)
		Dry Aging and grass fed steers are synonymous with the traditional meat industry – in the years before grain feeding became the norm, grass feed steers were prized for the depth of flavour and texture they offered, although the meat when fresh was often tough.
		To dry age beef successfully, we must leave considerable external fat or skin on the cuts we age, and then trim this all away when we are ready to send to our customers – a time consuming task.
		Perhaps the strongest difference in wet v dry age is texture – dry aged beef still retains firmness and a level of moisture that is balanced by a softening of the fibres that contribute toughness, while still imparting a characteristic rich grass and beefy flavour.
	www.vpqm.com.au /page/dry_aged_beef.html (395 words)

	Dry Aging Beef (Site not responding. Last check: 2007-10-26)
		The temperature in these aging rooms is a constant 34° F to 38° F, the humidity a steady 50 percent to 60 percent.
		Dry-aged beef was the norm until about 20 years ago, when someone got the bright idea to put beef in vacuum-sealed plastic bags before it left the slaughterhouse.
		Beef tenderloin, the large tube of meat from which filet mignon is cut, is usually not dry-aged because there is no fat covering, as there is with the strip loin, to protect the meat from spoiling during the aging process.
	www.coldbacon.com /articles/sgdrybeef.html (1219 words)

	Dry Aging Beef
		Some believe that it is possible to age beef in the refrigerator in the unfrozen, retail cut form.
		One study observed that dry aging resulted in a more intense beef flavor compared with aging "in the bag." However, overall eating satisfaction was higher in cooked steaks aged "in the bag" because of fewer off-odors and off-flavors.
		Aging of beef is practiced to varying degrees in the meat industry.
	www.grillmeats.com /dry_aging_beef.htm (2167 words)

	Standing Rib Roast - Dry Aged - The Virtual Weber Bullet
		Beef is dry aged in order to make it more tender and flavorful.
		During dry aging, enzymes in the meat go to work on the connective tissue and muscle fibers, resulting in increased tenderness.
		When dry aging beef, your refrigerator should be impeccably clean and free of any items that produce strong odors, as the exposed meat may absorb these odors.
	www.virtualweberbullet.com /ribroast3.html (1546 words)

	aging beef (Site not responding. Last check: 2007-10-26)
		Aging Beef Aging Beef allergies to soybean oilsunflower nutmeats pictures of male genital herpes KRUSHMOTO Writes: andquot;I'm thinking of trying to dry age cuts of beef at home.
		Today the andquot;wetandquot; process is primarily used for aging steaks.Â Wet aging is done by allowing the beef to age in a vacuum packed bag.
		Dry Aging Beef to Increase Its' Tenderness Is It Possible to Dry Age Beef At Home Definition of Dry Aged Beef:...
	www.deco-vert.be /8965-agingbeef-618.htm (319 words)

	Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef
		Dry aged beef is placed in an aging cooler with a controlled temperature between 35-38° and humidity of 50-60%.
		When dry aging beef, the outside becomes stiff and there is a loss of moisture of up to 40 percent after trimming.
		Beef is aged to obtain the optimum in flavor and tenderness.
	jacksonfrozenfoods.bizland.com /dry_aging_beef_info.htm (2786 words)

	Beef Cattle Production: 2004 Nebraska Beef Cattle Report: Consumer Acceptance and Value of Wet Aged and Dry Aged Beef ...
		Dry aging is the process of aging unpackaged meat in a cooler, while humidity is controlled.
		Dry aging beef is an expensive method, requiring extra storage time and yield loss due to evaporation.
		Since wet aged beef usually is consumed by the average consumer, consumers may not be accustomed to the unique flavor profile of dry aged beef.
	beef.unl.edu /beefreports/200428.shtml (1894 words)

	Dry Aged Beef - Get the information on how it's done and why it makes beef better.
		Dry aging occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, for 10 to 28 days after harvest and prior to cutting.
		Up until 20 years ago, dry aged beef was the norm, then with the advent of vacuum packaging along with increased efficiencies in beef processing and transportation, we lost the dry aging process.
		Beef can be "wet aged" in a vacuum-sealed plastic bag for improved tenderness but it will not have the characteristic dry aged flavor.
	www.askthemeatman.com /dry_aged_beef.htm (840 words)

	Alderspring Grass Fed Beef
		Alderspring Beef is dry aged for 21 days in the Old World way, producing beef with a firm yet tender texture and a deep rich wonderful flavor.
		To dry age beef, a carcass is hung for 14-21 days in a locker where temperature (34-38 degree F), ventilation, and humidity (85%) are carefully controlled.
		After dry aging, besides the reduction of carcass weight from moisture loss, there is a great deal of trimming to be done to cut away the dry outer surface.
	www.alderspring.com /cooking/html/dry_aging.html (339 words)

	Beef Aging (Site not responding. Last check: 2007-10-26)
		The aging of beef is normally thought of as the time, in days, The average industry time for aging beef before cutting the carcass into retail cuts is about seven days.
		Aging beef is the nearly lost art of making a great cut of meat.
		The term aging simply means the length of time beef cuts are stored under controlled conditions of temperature and humidity before Beef aging significantly increases tenderness.
	www.antiagingtechnology.com /antiaging/beef-aging.html (306 words)

	Sam Cooks Newsletter May 2003
		Dry aged beef is an investment in time and money that few steakhouses, and even fewer retail stores, are willing make.
		Dry aged beef was the norm until about 20 years ago when someone got the bright idea to put beef in vacuum-sealed plastic bags when it left the slaughterhouse.
		Beef tenderloin, the large tube of meat from which filet mignon is cut, is usually not dry aged because there is no fat covering—as there is with the strip loin—to protect the meat from spoiling during the aging process and because beef tenderloin is already naturally tender.
	www.samcooks.com /Newsletters/BackIssues/newsletter-2003-05.htm (5454 words)

	Dry Aged Beef (Site not responding. Last check: 2007-10-26)
		Gallagher's Steak House was the first place that we've ever seen serving dry aged beef, but it is actually a very old process.
		The dry aging process is accomplished by hanging the meat or storing it on a wire rack in a controlled, closely monitored, refrigerated environment.
		Dry aged beef is somewhat hard to find these days, and is usually served in only the finest restaurants.
	www.whitington.com /vegas0801/beef/index.htm (303 words)

	Natural Beef Tenderloin
		dry aged beef tenderloin is always the first choice of knowledgeable beef connoisseurs.
		Beef tenderloin is the finest cut with tenderness and flavor to delight your palate and impress your gourmet friends.
		Dry aging is costly since it requires time to bring the beef to perfection, a percentage of the beef is lost in the aging process and an experienced butcher with attention to detail is essential.
	www.americangrassfedbeef.com /grass-fed-beef-steak.asp (431 words)

	Donna Maurillo: Dry-aged beef is tender and tasty July 7, 2004
		But actually, aged beef is much more tender because the enzymes in the raw meat break down the connective tissue.
		"Dry aged beef is hung up in very cold room and allowed to dry out over several weeks," he says.
		He said that "wet aged" beef is vacuum packed and placed in the refrigerator.
	santacruzsentinel.com /archive/2004/July/07/style/stories/04style.htm (979 words)

	Dry Aged Beef
		Dry Aged Beef.Com is a supplier of "All Natural Dry Aged Beef" products.
		All of our beef is naturally raised, certified humanely treated and processed to our high specifications.
		Dry Aged Beef.Com provides the best in gourmet gifts and specialize in corporate gifts and personal gifts.When it's time to give something a little more classy, try our "All Natural Dry Aged Beef".
	1800steaks.com /dryagedbeef1.html (111 words)

	Dry Aged Beef
		If you have had a good, aged steak, you know it is more tender and flavorful than what you typically buy in the store.
		The reason for this is that aging allows natural enzymes to breakdown the hard connective tissue in meats and for water to evaporate away concentrating the flavor.
		Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment.
	www.premiumenterprises.com /dryagedbeef.html (630 words)

	Ask The Critic: Dry-aged beef: A primer
		The third rule of dry-aged beef is: if a restaurant uses descriptors such as "custom-aged," "prime-aged" or any other kind of "hyphen-aged," it is not serving dry-aged beef.
		Aging is the name given to the time -- in days -- between slaughter and when the carcass is butchered into retail cuts.
		Instead of hanging to dry in air, the meat is vacuum-sealed in a plastic bag in "its own juices," where the tenderization process occurs more quickly, in five to seven days.
	seattlepi.nwsource.com /food/227858_ask10.html (459 words)

	Breakfast Creek Hotel
		The Breakfast Creek âPlatinum Dry Agedâ rib fillet is carefully selected from yearling grain-finished beef, graded and individually selected for the most discerning palates.
		Ageing is a process that occurs as the muscle fibres in meat are slowly broken down.
		The careful Dry Ageing process was commonly used to optimise the tenderness of beef before the introduction of vacuum packing.
	www.breakfastcreekhotel.com /content?id=57 (245 words)

	Prime Steaks (Site not responding. Last check: 2007-10-26)
		Allen Brothers beef is hand-selected to ensure that each of their steaks are the very best of the best.
		Each steak is hand-cut according to meticulous specifications, aged using innovative dry or wet aging processes, flash frozen to lock in flavor and then individually shrink-wrapped and shipped to you.
		This incredibly flavorful beef is famous for its thick marbling.
	www.allenbrothers.com /articles/prime-steaks.jsp (306 words)

	Beef News dry aged beef (Site not responding. Last check: 2007-10-26)
		When you're trying to find better advice concerning dry aged beef, you'll find it easier said than done sorting out the best information from misguided dry aged beef submissions or guidance so it is important to know how to qualify the advice you are presented with.
		An interesting tip to pursue when offered help or advice concerning a dry aged beef article is to verify the ownership of the website.
		This may divulge who is behind the site dry aged beef authority The quickest way to work out who owns the dry aged beef website is to look on the 'contact' page or 'about this site' information.
	www.livestock-news.info /beef/dry-aged-beef.htm (229 words)

	aging beef (Site not responding. Last check: 2007-10-26)
		Searching for the appropriate Anti Aging information website is not always easy task and it has taken us a lot of time and effort to source good quality information on aging beef and pick out some of the very best sites for you to visit.
		The aging of beef is normally thought of as the time, in days, from slaughter until the carcass...
		When dry aging beef, the outside becomes stiff and there is a loss of moisture of up to 40...
	www.no1-anti-aging.com /aging-beef.htm (382 words)

	limousin cattle breeders, select sires, bull semen, embryo transfer, limousine cattle for sale
		Our naturally fed beef is fed only top-quality hay, corn, and feed rations with all natural products.
		We take our calves to a local USDA inspected plant where it is harvested and dry aged for 14 to 21 days.
		Beef may be picked up from our facility with a minimum order of 10 pounds.
	www.brehmfarms.com /gourmet.html (244 words)

	Aged Prime Beef (Site not responding. Last check: 2007-10-26)
		This is why the term "cryovac aged beef" is an oxymoron.
		Dry aging reduces weight and tightens the flesh, which adds another level of texture.
		When beef is dry aged it is refrigerated and exposed to the air.
	www.justgreatsteaks.com /sources/aged-prime-beef.html (721 words)

	Over the Grass Farm: Our Process (Site not responding. Last check: 2007-10-26)
		This aging method makes the beef you buy not only more tender, but it concentrates flavor and produces meat that is superb in taste and texture.
		Dry-aging our beef allows the natural enzymes to break down the tough connective tissue in the meat, while the evaporation of water allows for a concentrated and richer flavor.
		Inside the plastic, the meat ages and becomes more tender yet there is no flavor development since there is no concentration of flavor occurring with loss of moisture.
	www.overthegrassfarm.com /process.html (552 words)

	dry aging beef Resources (Site not responding. Last check: 2007-10-26)
		Almost EVERYTHING you need to know about dry aged beef; such as - what is dry aged beef, how is beef dry aged commercially, can you dry age beef at home and many other facts about dry aged...
		The second effect of dry-aging is that the beef's enzymes break down the muscle...
		Beef can be aged so that the flavor and tenderness are enhanced.
	aging.researchiiii.com /directory/dry-aging-beef.html (483 words)

	Steak Central: Dry Aging (Site not responding. Last check: 2007-10-26)
		Briefly, it's a time-honored technique in which unwrapped cuts of beef are placed in a cold, specially-constructed room for up to 42 days.
		All aspects of the room's environment -- temperature, humidity, air circulation, special bacteria-killing lighting, and of course, cleanliness -- are strictly regulated to conform with carefully-determined standards.
		But it is a respected, high-quality method of preparing beef.
	www.bestbeef.com /premium_prod/DryAging.html (259 words)

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