How does it make beef taste better?
These days, it's all about speed. Mass-produced beef is rushed to
grocery stores within 2-4 days of harvest. In all that hurry, the true,
rich taste is left behind. At Roseda, we hang our beef in a refrigerated
cooler immediately after harvest for a period of 14 to 21 days.
We keep the humidity low, so moisture from the beef gradually
evaporates, leaving a greater concentration of rich, beefy flavor.
Natural enzymes also break down the more fibrous tissues,
tenderizing the meat. The dry aging process takes longer and
costs more. That's why most grocery stores – and even many
restaurants – offer little, if any, dry-aged beef. But those who
appreciate tender, rich-tasting beef know that dry aging is worth
the wait.
These days, it's all about speed. Mass-produced beef is rushed to
grocery stores within 2-4 days of harvest. In all that hurry, the true,
rich taste is left behind. At Roseda, we hang our beef in a refrigerated
cooler immediately after harvest for a period of 14 to 21 days.
We keep the humidity low, so moisture from the beef gradually
evaporates, leaving a greater concentration of rich, beefy flavor.
Natural enzymes also break down the more fibrous tissues,
tenderizing the meat. The dry aging process takes longer and
costs more. That's why most grocery stores – and even many
restaurants – offer little, if any, dry-aged beef. But those who
appreciate tender, rich-tasting beef know that dry aging is worth
the wait.
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| Home | Credits | Beef Cuts | Restaurants | Grocery Stores | E-Newsletter | Site Map 1600 S. Monroe Street Baltimore, MD 21230 Ph: (410) 962-5530 Fax: (410) 962-5534 info@rosedabeef.com |
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