Is your beef full of water?
How much are you paying per a pound for that water?
What is the nutritional value of that water that coil is something as?
I wanted to discuss with you a topic that I heard on a podcast and haven't been able to get out of my mind this past week. If you have been following me for any length of time, it won't take long for you to hear me say the line:
“Dry aged beef is like aging a good cheese and wine. The aging results in a much tender, flavorful, and more premium product.”
This podcast did hit on this point. However, it also talked about the common sense fact that buying dry aged beef means that you are buying less water resulting in more nutrient dense beef.
Nutrient Dense Beef:
The happy ending to all this is that dry aged beef also tastes better than traditional beef. That's a win for everyone!
Disclaimer: Dry aging beef does not create a product like beef jerky. Dry Aged Beef will look very similar to a non-aged steak. There will be slight color differences, but other than that, they will look almost the same!
We get asked a lot how the whole process of Oak Barn Beef works! How fun it is to dive in and answer that question. If you want to read how our family farm produces premium beef, that is dry aged by a local small town butcher, this blog post is for you! Here's a summary...