Aged Steaks a Delicacy

Aged steaks used to be the standard procedure before mass market production and vacuum packaging. Hanging the beef in a dry environment and letting it age for a period of 7-21 days forms dry aged steaks. This is in contrast to the “wet aging” process, which is more cost effective and results in a heavier weighing steak. Dry aged steaks lose up to 20% of their weight and retain the moisture deeper inside the steak.

Because only the highest quality of the beef is used, the expense for aged steaks is greater then wet aging and vacuum-packed steaks. Aged steaks are much more tender than other steaks, and have a richer flavor. Only upscale grocers, meat markets, online butchers , and white linen steak houses sell aged steaks. As with any other meat, safe handling instructions apply for aged steaks.

Types of Aged Steaks

You can purchase aged steaks in a variety of forms. You can select from:

The USDA’s highest grade of steak is Prime. Most restaurants and hotels buy Prime grade steak and therefore it isn’t available in your local grocery store. You may however purchase USDA Prime aged steaks from direct retailers through local stores, or if you don’t have any local businesses within your vicinity, buy through the Internet .

Aged Steaks and Cuts

When choosing aged steaks, you have a wide selection of cuts. Steak is cut from the loins of the beef. The loin is preferred because it has the most flavor and is very tender. The tenderest part of the loin is the tenderloin.

T-bone aged steaks are like Porterhouse steaks, only the T-bone doesn’t have as much tenderloin as the Porterhouse. Filet Mignon aged steaks are cut from the Tenderloin.

Filet Mignon aged steaks are not to be cooked above medium rare. Minute aged steaks are thinly cut, boneless steaks. They are perfect for steak sandwiches. No matter which cut you prefer nothing beats the delicious buttery flavor of aged steaks.

The Food

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