Experience the Deliciousness of Dry-Aged Meat. Indulge in the tender, flavorful, and juicy Dry-Aged steak that will leave your heart satisfied. Today, let’s explore 6 key points about dry-aged meat, understanding how it differs from other types of meat and why it is priced higher than other steaks. Join us as we uncover the answers in this article.
What is Dry - Aged Meat?
Meat that undergoes dry aging at low temperatures with controlled humidity for an extended period develops a more intense flavor. The process results in meat that is more tender and flavorful. The meat appears darker red and has a finer texture. It is particularly delicious when prepared as a steak with a crispy exterior and a juicy, sweet, tender interior. High-quality dry-aged beef typically comes from large cuts or areas with a thick layer of fat.
How is Dry-Aged Meat more delicious than regular meat?
Dry-Aged Meat has a deep flavor and a distinct aroma, as during the aging process, the enzymes in the meat become more active. This results in the transformation of proteins, fats, and glycogen in the meat into amino acids and fatty acids.
Why is Dry-Aged Meat so expensive?
Dry-Aged Meat is expensive because during the aging process, the meat can lose up to 50% of its weight due to moisture loss. The aging process requires special refrigerators that can control both temperature and humidity, which demands significant resources and expertise.
Can you Dry- Aged at home?
It is possible to Dry-Aged Meat at home, but it requires a refrigerator that can control both temperature and humidity. Humidity can be managed using salt or other methods. Choosing cuts of meat with a significant amount of fat on the outside will yield better results.
What parts of meat can be Dry-Aged?
Any part of the meat can be used for dry aging, but certain cuts are more commonly chosen, such as primal cuts or those with a thick layer of fat. These cuts help achieve better quality Dry-Aged Meat.
Will Dry-Aged Wagyu beef make it even more delicious?
Dry aging Wagyu beef that has been raised with care can result in a more delicious flavor. Wagyu beef, with its marbled fat throughout the red meat, can become even more tender and have a smoother, richer taste. The fat content enhances both the texture and the overall flavor, making the meat exceptionally tender and flavorful.
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