Life Science

PODCAST: Old beef

The science of aging meat

November 6, 2017
Dry-aged beef can be left for up to a year, but most people prefer it aged for about a month. This chunk is 120 days old. [Image Credit: Flickr user The Meat CaseCC BY 2.0]

Your steak might not be as fresh as you think — but that’s not a bad thing. Aging is actually an important step in the meat-making process. Dry-aged steak is perhaps the most commonly aged meat among carnivorous connoisseurs, with a distinct musky flavor and tenderness that only months of patience bring. But actually, a lot of the meat we eat receives this treatment to some extent. Even game birds, lamb, pork and fish sometimes hang around awhile. In this podcast, I talk to Jason Yang, head butcher at Fleishers Craft Butchery, and Paul Whitman, co-owner and manager at Fischer Bros & Leslie kosher butcher, about how and why we age beef.


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1 Comment

Ryan Bognar says:

The amount of science contained in this podcast is MINIMAL at best. Not worth the time, skip it.

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