乾式熟成與濕式熟成牛肉
濕法熟成是一個相當新的過程或熟成肉，而乾法熟成已經存在很長時間了。然而，所有肉類都受益於老化，通常牛肉可以在出口過程中老化長達 30 天，然後最終消費。
衰老是酶分解和軟化肌肉組織的過程。對於豬肉或羊肉等肉類，這是幾天的時間，而對於家禽，這要短得多，只需幾天。
幹陳牛肉
幹陳化是將一塊原始牛肉放在架子上，在受控環境中乾燥一段時間，使其在冰點以上並有足夠的空氣流通，然後放置數週。為什麼幹牛肉味道更好？乾式老化使肉中天然存在的酶分解肌肉組織並脫水，從而改善質地和堅果風味。
有一個缺點是脫水造成的重量損失和由脫水引起的外殼修剪意味著每公斤的價格更高。
濕陳牛肉
濕陳化以更低的成本提供相同的味道和嫩化。
肉保存在真空密封袋中，沒有氧氣，只有肉汁，並在大約 2 攝氏度的冷藏溫度下儲存。
對於真空密封運送到香港冷藏的出口牛肉，這可能需要大約 30 天。在此期間，酶會使牛肉變嫩並增加味道。
濕老化是最近出現的，因為它源於塑料的進步，以實現真空密封和可靠的製冷。其較低的成本是由於不通過脫水減肥，無需修剪和對乾熟牛肉進行特殊監控。
除非牛肉特別標明是乾熟的，否則你在商店裡買的肉幾乎肯定是濕熟的。
冷凍和濕老化牛肉
當濕醃肉被冷凍時，冷凍過程會在冷凍時鎖定濕醃肉的嫩化和風味。
Aussie Meat
作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week.
Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office.
We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.
作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.