Difference between 30-day and 40-day matured beef

The main differences between 30-day matured beef and 40-day matured beef are flavor, texture and aroma. The 30-day matured meat is more tender and softer than fresh meat, and has a more intense and complex flavor. However, the 40-day matured meat is even more tender and tender, and has an even more intense and complex flavor due to the greater amount of time it is allowed to mature. In addition, 40-day matured meat may also have a stronger aroma due to the greater amount of time it is allowed to mature. However, there may also be greater moisture loss and a higher price due to additional storage and ripening costs.

The process for maturing beef is as follows:

  1. Meat selection: The best quality beef is selected, with the appropriate thickness and fat.
  2. Boning: The meat is boned to remove any bone and to facilitate maturation.
  3. Salting: A layer of salt is applied to help preserve the meat and to develop flavors.
  4. Chilling: Meat is rapidly cooled to a temperature between 0 and 4 degrees Celsius to stop bacterial activity and to ensure food safety.
  5. Maturation: Meat is placed in an environment with controlled humidity and temperature to allow the meat’s natural enzymes to work to break down muscle fibers and to develop flavors and aromas. The ripening time can vary from a few days to several weeks.
  6. Aging: The meat is placed in an environment with controlled humidity and temperature to allow the natural enzymes to continue working and to develop additional flavors and aromas.
  7. Packaging and storage: Meat is packaged in vacuum bags or vacuum-packed for preservation and stored at a suitable temperature until sale or consumption.
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