【維基百科】Dry-aged beef is beef that has been hung to dry for several weeks. After the animal is slaughtered and cleaned, either an entire half will be hung, or prime cuts (large distinct sections) will be placed in a cooler fridge, also known as a "hot box". This process involves considerable expense, as the beef must be stored near freezing temperatures. Also, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. For these reasons one seldom sees dry-aged beef outside of steak restaurants and upscale butcher shops. The key effect of dry aging is the concentration and saturation of the natural flavor. Dry aging of beef is rare in super-markets in the United States today, due to the significant loss of weight in the aging process. It is found in steakhouses and certain restaurants.
Wet-aged beef is beef that has typically been aged in a vacuum-sealed bag to retain its moisture. This is the dominant mode of aging beef in the United States today. Wet-aging is popular because it takes less time (typically only a few days) and none of the weight is lost in the process. In contrast, dry-aging can take 15–28 days, and will see up to a third or more of the weight lost as moisture.
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11 comments:
日本啲咩和牛、"工奇牛"仲貴啦,
啲人咪又係扑到去食,
食完又當神咁拜,
仲話好鬼好食,
一丁屎咁細嚿要幾百蚊,
仲好過去搶呀,
不過一樣有人甘心俾佢搶,
吹咩?!
無辦法啦,
有人錢多要俾人呃都由佢囉!
日本嗰啲, 都勉強叫值. 但牛肉麵只係用普通牛, 就真係搵笨七!
百鳩幾一碗做噱頭! X!
百佳有隻急凍台灣手路紅燒牛肉面好正宗好好味，特價$39.9貴係貴啲但性價比好高，值得買架！
叮! 試過! 仲正過嗰隻古早牛肉麵!
識食喎！
佢嘅牛肉好有肉味，反而啲和牛得個嫩字牛味冇咁濃。
大家咁話!
搵日一齊出嚟食臺灣嘢!
:)
一句講晒
食唔起
講牛肉味,
日本啲和牛拍馬都追唔上中國靚黃牛肉呀,
入口係即溶,
但毫無牛肉味,
又無咬口,
一陣牛油味咁,
要牛油味,
不如食牛油啦,
邊洗咁貴!
樂遊兄: 係.
新鮮兄: 係冇咁濃牛肉味, 但都帶有甘香.
咖仔啲嘢, 落足心機, "昆" 人一絕.
日本人普遍吃牛肉的日子（歷史）很短，以前只有王室貴族有得吃，故此只識得養和牛，養到啲牛賣到天價，輸出來澳門香港，只是為暴發戶添聲價啫！
中國人吃牛肉歷史悠久，西方人的 steak 也不短，更有 Beef aging 的吃法。
【維基百科】Dry-aged beef is beef that has been hung to dry for several weeks. After the animal is slaughtered and cleaned, either an entire half will be hung, or prime cuts (large distinct sections) will be placed in a cooler fridge, also known as a "hot box". This process involves considerable expense, as the beef must be stored near freezing temperatures. Also, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. For these reasons one seldom sees dry-aged beef outside of steak restaurants and upscale butcher shops. The key effect of dry aging is the concentration and saturation of the natural flavor. Dry aging of beef is rare in super-markets in the United States today, due to the significant loss of weight in the aging process. It is found in steakhouses and certain restaurants.
Wet-aged beef is beef that has typically been aged in a vacuum-sealed bag to retain its moisture. This is the dominant mode of aging beef in the United States today. Wet-aging is popular because it takes less time (typically only a few days) and none of the weight is lost in the process. In contrast, dry-aging can take 15–28 days, and will see up to a third or more of the weight lost as moisture.
一直食開魚嘅咖仔, 當年明治維新, 其中一樣, 要 "改造" 日本國人體質體型, 所以亦食牛肉.
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