The Science Behind A Great Steak

Everyone has a different idea of what makes the perfect steak, but most of us strive for a meal that is tender, flavorful, and safe to eat. In this article, we will take a closer look at the science behind cooking steak to learn how to make a mouthwatering masterpiece of meat.

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Written by: Pablo Liberato, Healthy Miami- Issue 39, August 2016

 AGING: This is the process of preparing beef for consumption mainly by breaking down the connective tissue. There are two ways to treat the meat and naturally build the kind of flavor that marinating cannot do.

A.) WET AGING: The individual cuts are vacuum sealed in plastic bags and kept refrigerated for a long period of time; this method is popular with producers, wholesalers, and retailers because it takes less time and there is no moisture loss.

B.) DRY AGING: The side of beef rests in a refrigerator (usually hanging from a hook). The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef and flavor taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

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