Chowhound's Los Angeles Area Message Board

Subject:     Re(3): How would you like your meat cooked?
Name:        Just Larry
Posted:      January 23, 2002 at 07:52:41
 
In Reply To: Re(2): How would you like your meat cooked?
             Posted by Tom M. on January 22, 2002 at 23:41:52
Message:     
As I understand it, water and blood are water soluble and evaporate during the aging process concentrating flavor. While this is happening, muscle is breaking down too. The fat does not evaporate as it is not water based. A high end butcher will lose about 20 percent of the meat in the trimming after aging. 21 days is a typical amount of time for aging. This is the reason that dry aged beef costs so much too.
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