If you’re a carnivore, beef must be high on your list of favorite meats. We understand that. High-end cuisine comes in many shapes and forms and beef is one of the top meats on every menu. Y
ou can cook it, make a stew, put it on a grill, bathe it in oil, or eat it as a part of so many different meals. Beef is good, and it doesn’t matter the shape in which it comes. Or does it? Today, we’d like to focus on the specially prepared piece of beef meat – the dry-aged brisket.
Are you a fan? You must be. Anyone who ever had this type of beef became a fan straight away. Brisket is made by treating the meat under freezing temperatures.
The so-called drying process gives the meat a special texture and thus is one of the best beef specialties out there.
If you haven’t had a chance to try it out you can find here one of the best dry-aged brisket options out there.
If you’re unsure about this type of beef meat let us tell you why it is worth the patience.
More Concentrated Flavor
When you dry the beef it will be released of all of its moisture. This process will do wonders for its flavor. The best parts of beef for the process of dry aging are the muscles.
When you let all the moisture from the highest quality beef you make it even better than it was initially.
The concentration of flavors gives it an even better beef sensation. If you were a fan of beef before this will make you a lifetime adorer.
Those who have already tried it describe the new taste as nuttier, with more beef notes, and in some cases it gets compared to some forms of cheese, usually the blue one.
When it comes to massive pieces of high-quality beef meat, texture is very important. Dry aging, as the names suggest, is the process of speeding up the aging process of beef meat.
When this is done, the muscle tissue of the beef is broken down.
What this does to the meat is give it more tenderness. A tender brisket is one of the biggest specialties you’ll find at any BBQ shop or high-end restaurant.
The end product is a soft and tender form of beef which you’ll find hard to resist after you try it out for the first time.
Unique Taste and Smell
One of the things that happens during the moisture-removal process is that certain forms of mold develop within the meat.
This, in combination with a healthy form of bacteria that will be present too, will do wonders for the meat flavor.
Of course, this is done in controlled environments so you don’t have anything to worry about. The flavor of the brisket will change under these influences, making it a quite different piece of meat when compared to the fresh product.
Better Maillard Reaction
If you’re not familiar with the term, Maillard is the process of browning. When you start preparing the brisket you will notice that it has a different shade of brown compared to regular beef.
This happens because it has a reduced content of moisture after the dry-aging process. When you start cooking it, the brown color will be accentuated and it will give a better visual appeal too in addition to better beef notes.
So, when you start searing or grilling it, the brown note will be mesmerizing to the eyes of the onlookers. It’s what makes dry-age brisket so good for preparation.
If you’re a fan of culinary adventures, dry-aged briskets will be a top form of cuisine entertainment for you. Preparing it is a form of adventure and an artistic expression for many chefs out there.
The dry-aging process doesn’t have a timeline. Of course, you mustn’t leave it for too long. But, the length of time you’ll dedicate to the process can vary depending on your personal preferences.
Depending on the tie it spends de-moisturizing it can come out with different tastes, beef notes, and textures. It is a fine adventure, and for a cook a certain challenge in not only dry-aging but also preparation of the brisket.
As it’s usually the case, meat is priced based on its weight. The dry-aging process will reduce the weight of every piece of beef you put in the freezer. But, this doesn’t mean that the meat loses any of its value.
In fact, the more you dry-age it, the more its prices go up. We are talking about a beef specialty, and eating dishes made out of dry-aged beef has a higher price compared to regular, fresh beef.
It takes a lot of work to make the best dry-aged brisket and the preparation requires special care. All of this dictates a big price but it’s worth it for everyone involved.
Luxury and Tradition
People who are involved with dry aging and beef preparation know very well just how much effort goes into the process.
To make a fine-dining brisket you need a lot of time, care, and effort. It is a technique that’s been around for ages, but it’s not something everyone is an expert in. It is a tradition that’s been around in some restaurants for years.
Due to the effort and care necessary to make a high-quality end product, you can also view it as a form of luxury. But, trust us, if you’re a fan of quality meat products, dry-aged brisket is more than worth both your time and money.
A dry-aged brisket is a form of culinary experience you need to go through. Above you have all the reasons that make it a great experience for tastes. If you haven’t had the honor to try out this beef product you need to add it to your bucket list.
Once the first bit comes into your mouth you’ll become a fan for life. We can bet on that. There aren’t too many types of meats in this stratosphere. Dry-aged brisket is a universe of tastes of its own.