The previous article introduced basics of dry aging, it's time to learn about the different cuts of dry aged meat.
The Different Cuts of Dry Aged Meat
There are many different cuts of dry aged meat, each with its own unique flavor and texture.
- Ribeye:Ribeye is a popular cut of dry aged meat. It is known for its rich, buttery flavor and its tender texture.
- Strip loin:Strip loin is another popular cut of dry aged meat. It is similar to ribeye, but it has a slightly leaner flavor.
- New York strip:New York strip is a leaner cut of dry aged meat than ribeye or strip loin. It has a clean, beefy flavor.
- Filet mignon:Filet mignon is the most tender cut of dry aged meat. It has a delicate flavor and is perfect for special occasions.
- T-bone:T-bone is a cut of dry aged meat that includes both ribeye and strip loin. It is a great choice for those who want to experience the best of both worlds.
- Porterhouse:Porterhouse is a similar cut to T-bone, but it is larger and contains a thicker strip loin section.