Meat-lovers guide: Where to indulge in the best dry-aged beef in Singapore - 2nd Nov 2019
"Dry-aging is a costlier endeavour. It produces a lesser yield compared to wet-aging as the moisture loss results in shrinkage as the beef ages. By the time the meat is fully dry-aged, up to 60 percent of it is lost.
Dry-aging is essentially controlled decomposition, said executive director of Huber’s Butchery Andre Huber. “Before a cut of dry-aged beef can be used for cooking, the rotten crust that forms around the surface of the meat must be carved out,” he explained – which further lessens the yield...."
Read more at CNA Luxury.
