When processing meat, including time for dry aging will increase the flavor and tenderness of the final meat product. It is clear that dry aging creates a superior product - high end restaurants and grocers demand it - however, this process has, in a way, become a lost art, as it takes a meat producer extra time and resources. Dry aging used to be standard practice, but in the past several years, both supermarkets and restaurants have been sacrificing taste and quality for speed and lower costs.
At NebraskaBison.com, we know that the taste of a dry aged cut of meat simply cannot be matched, and that is why all of our bison steaks, ribs and roasts are dry aged to perfection!
Dry Aging vs. Wet Aging:
The dry aging process begins when the bison meat is hung for a period of time in a refrigerated cooler. During this process, the bison are never injected with added fillers or wet down with chemicals. This process allows natural enzymes to break down tissue in the muscle, tenderizing the meat and causing moisture to evaporate, creating greater flavor.
Wet Aged Meat is usually aged in a vacuum-sealed package so that it will retain its moisture (and therefore its original weight). Because the dry aging process causes evaporation of moisture, some shrinkage generally occurs, leaving less available weight for the meat. Keeping moisture locked in with this wet aging process prevents this kind of shrinkage, allowing producers to have more weight from their animals. This is the most used process in the United States today because it takes less time and weight is not lost in the process.
We'll stick with our dry aging though - the difference is in the quality of the meat!
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