Aged Beef: 5 secrets to a tender steak

Aged Beef is the secret behind every tender, delicious cut from a steakhouse. Most beef purchased at local supermarkets has not been allowed to mature and is relatively tough.  Here is what you need to know:
  • Quality beef is allowed to mature for at least 21 days
  • Enzymes in the meat break down the tough muscle fibres in the cut
  • The beef takes on a rich, mature, flavor
  • In the dry-aging technique, whole sides of meat are air dried in temperature controlled cold rooms
  • In the wet-aging method, the meat rests after being vacuumed sealed in individual plastic pouches

Kobe Beef

wagyu beef
 Every foodie has heard about the famous (mis-named) Kobe beef from Japan.  The correct name is actually Wagyu Beef named after the ancient breed of Japanese cattle from which it comes.  The cattle is fed a special diet of beer-mash and sake, and they are pampered throughout their lives.  The resulting meat is highly marbled with a distinctive taste. Read more... 
  

Beef Cuts


beef cuts
 You simply must know your cuts.  Cuts from different parts of the steer have very different characteristics.  If the cut is from a muscle that is used often (chest, shoulder), the cut will be tougher but more flavorful.  Cuts from little used muscles are very tender (like the tenderloin) but have less flavor.  Read more...