{"id":23518,"date":"2018-01-21T10:13:14","date_gmt":"2018-01-21T08:13:14","guid":{"rendered":"https:\/\/premiumangus.ro\/blog\/aging-the-secret-of-refined-meat\/"},"modified":"2023-11-30T11:16:53","modified_gmt":"2023-11-30T09:16:53","slug":"aging-the-secret-of-refined-meat","status":"publish","type":"post","link":"https:\/\/premiumangus.ro\/blog\/en\/aging-the-secret-of-refined-meat\/","title":{"rendered":"AGING \u2013 THE SECRET OF REFINED MEAT"},"content":{"rendered":"<div class=\"flex-1 overflow-hidden\">\n<div class=\"react-scroll-to-bottom--css-jzuud-79elbk h-full\">\n<div class=\"react-scroll-to-bottom--css-jzuud-1n7m0yu\">\n<div class=\"flex flex-col pb-9 text-sm\">\n<div class=\"w-full text-token-text-primary\" data-testid=\"conversation-turn-71\">\n<div class=\"px-4 py-2 justify-center text-base md:gap-6 m-auto\">\n<div class=\"flex flex-1 text-base mx-auto gap-3 md:px-5 lg:px-1 xl:px-5 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem] } group final-completion\">\n<div class=\"relative flex w-full flex-col lg:w-[calc(100%-115px)] agent-turn\">\n<div class=\"flex-col gap-1 md:gap-3\">\n<div class=\"flex flex-grow flex-col max-w-full\">\n<div class=\"min-h-[20px] text-message flex flex-col items-start gap-3 whitespace-pre-wrap break-words [.text-message+&amp;]:mt-5 overflow-x-auto\" data-message-author-role=\"assistant\" data-message-id=\"c33772ba-10e7-42d6-a965-c1652dd109fa\">\n<div class=\"markdown prose w-full break-words dark:prose-invert light\">\n<p>The quality of the meat depends not only on the breed but also on the maturation process for the meat to be truly tender, juicy, and perfect. Premium Angus meat undergoes a dry aging process, which plays an essential role in improving the meat&#8217;s characteristics.<\/p>\n<p>&nbsp;<\/p>\n<p>Dry aging involves hanging the carcass or main cuts on hooks at a temperature level close to freezing for several weeks. The maturation process occurs in two phases. In the first part, moisture evaporates from the meat, leading to an increase in aroma and taste concentration. In the second part of the process, natural enzymes lead to the breakdown of muscle fiber tissues, resulting in tenderized meat. The maturation period can last between 15 and 28 days, sometimes even longer, and up to a third of the quantity may be lost.<\/p>\n<p>&nbsp;<\/p>\n<p>During maturation, Angus meat develops a distinct aroma, and by using Himalayan salt blocks, the meat acquires a slightly salty taste.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"mt-1 flex justify-start gap-3 empty:hidden\">\n<div class=\"text-gray-400 flex self-end lg:self-center justify-center lg:justify-start mt-0 gap-1 visible\"><button class=\"flex items-center gap-1.5 rounded-md p-1 pl-0 text-xs hover:text-gray-950 dark:text-gray-400 dark:hover:text-gray-200 disabled:dark:hover:text-gray-400 md:invisible md:group-hover:visible md:group-[.final-completion]:visible\"><\/button><\/p>\n<div class=\"flex gap-1\"><\/div>\n<div class=\"flex items-center gap-1.5 text-xs\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"w-full pt-2 md:pt-0 dark:border-white\/20 md:border-transparent md:dark:border-transparent md:w-[calc(100%-.5rem)]\">\n<form class=\"stretch mx-2 flex flex-row gap-3 last:mb-2 md:mx-4 md:last:mb-6 lg:mx-auto lg:max-w-2xl xl:max-w-3xl\">\n<div class=\"relative flex h-full flex-1 items-stretch md:flex-col\">\n<div class=\"flex w-full items-center\"><\/div>\n<\/div>\n<\/form>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The quality of the meat depends not only on the breed but also on the&#8230;<\/p>\n","protected":false},"author":72,"featured_media":21882,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[18,346],"tags":[],"featured_image_src":"https:\/\/premiumangus.ro\/blog\/wp-content\/uploads\/2022\/01\/dry-ager.jpg","_links":{"self":[{"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/posts\/23518"}],"collection":[{"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/users\/72"}],"replies":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/comments?post=23518"}],"version-history":[{"count":1,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/posts\/23518\/revisions"}],"predecessor-version":[{"id":23519,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/posts\/23518\/revisions\/23519"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/media\/21882"}],"wp:attachment":[{"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/media?parent=23518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/categories?post=23518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/tags?post=23518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}