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What benefits most from DRY AGING? Grass-fed, Choice, Prime, Wagyu

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What grade benefits most from dry aging? 🥩

Grass-fed, Choice, Prime, Wagyu. 4 distinct classifications of beef, with the key difference being their degree of marbling. Grass-fed is lean due to a lower calorie diet, while Wagyu is bred and fed (with grains) to fatten them up.

The first takeaway in this experiment is that more marbling means less moisture loss. This makes sense since moisture is mostly lost from the beef, not from the marbling and fat.

The more important takeaway is that higher quality beef, doesn’t necessarily benefit as much from the dry aging process. High quality Wagyu is already extremely tender, and I found that the texture actually got slightly worse after dry aging. The other grades (grass fed especially) saw a significant improvement in texture. From a flavor perspective, each steak benefited equally.

This doesn’t necessarily mean that Wagyu shouldn’t be dry aged, and in future experiments I will be testing different variables, such as shortening the length of time it is aged.

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