The best cut of dry aged meat for you will depend on your personal preferences. If you are looking for a rich, buttery flavor, then ribeye is a good choice. If you are looking for a leaner flavor, then strip loin or New York strip would be a better option. If you are looking for the ultimate in tenderness, then filet mignon is the way to go.
Is cooked meat safe? What should I pay attention to when using matured cabinet？
Dry aging meat is a safe process, but there are a few things that you need to be aware of.
- Mold:Mold can grow on meat during the dry aging process. However, this mold is not harmful and can be easily removed.
- Bacteria:Bacteria can also grow on meat during the dry aging process. However, the risk of bacteria growth is low if you follow the proper dry aging procedures.
- Food poisoning:It is important to cook dry aged meat to the proper temperature in order to kill any bacteria that may be present.