beef aging

常見例句

There is absolutely nothing you can do to improve the taste of beef more than dry aging it, which concentrates the flavor but is costly in terms of both storage and waste, as the meat shrinks significantly and loses weight.
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Dry aging is so important that it supplants USDA grades: dry aged choice beef tastes much better than the highest grade, prime, un-aged.
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This is the high quality beef I am used to eating at home, as good as you can get without the dry aging, so I wanted to see if I would clearly notice the difference.
FORBES: Steaks Worth Bragging About Are Dry Aged