If you've ever had an expensive steak from a fine restaurant, you know how much better it tastes than the steaks you buy at the supermarket. The secret is aging.
Our professionally trimmed, premium steak is aged up to 21 days, making it unbelievably tender and allowing the flavors to develop—something that grocery stores and butcher's markets cannot afford to do. This is why the steaks at restaurants are so expensive…and so flavorful.
It's all about natural chemistry-specifically the actions of enzymes on proteins. As the meat rests, enzymes that were contained in the muscles' cells are unleashed and break down proteins into amino acids, including the ones that create the deep flavor known as umami (think soy sauce or Parmesan cheese). They also convert the small amounts of carbohydrates in the meat into sugars, creating a sweeter sensation. And by weakening the connective tissue surrounding the strands of protein, the meat is naturally tenderized without the use of chemical additives.
Aging beef requires a substantial investment in time…but for the serious beef lover, the payoff in flavor is well worth it.
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