The Peak Expert: Dry-Aged Beef Now In More Upscale Gourmet Grocers in Singapore - 23rd Nov 2016
“In dry-ageing, there is no protective packaging around the meat so moisture evaporates from the muscle to create a greater concentration of flavour,” says Andre Huber, executive director of Huber’s Butchery.
“The less expensive alternative to this is wet-ageing. But, because there is hardly any moisture loss, you get minimal concentration of flavour. And, if the beef is left too long in its own juices, it starts to taste a little sour,” he continues.
