Better With Age

Written by

Most things, whether it be wine, cheese, and even people get better over time and with age. This process that we call “aging” is particularly important for meats; as meat becomes more tender and flavorful with age. Here at kemah Steak Company, we take the time and consideration to allow our meats to age properly.

First and foremost, beef begins its’ journey in the consumer world with a certain aging process. If you are not familiar with what aging is, it is, a technique used to make beef more tender and develop more flavors.  Meat is taken to refrigerator coolers that is monitored by temperature, humidity, and the circulation of air for a designated amount of time. Enzymes in the beef are broken and result in the tenderization of meat. Aging creates bold flavors and tenderness.

The two main types of aging beef are “wet aging” and “dry again.” While both of these processes create flavor and tenderness, the execution is much different. Wet aging is the process of putting beef and meats in vacuum sealed bags in order to prevent moisture from evaporating. Enzymes within the beef and meats break down complex protein from the inside out. Thus giving the meat juicy and sweet flavors.

Dry aging is a technique used in history until the 1980’s. Beef is able to age in the open overtime with specific control of time, temperature, humidity and the circulation of air. As the beef ages from the outside in (the opposite of wet aging), a hard crust forms around the outside of the beef. When the dry aging process is complete, the crust is removed, leaving tender and flavor-packed beef.