Is Dry-Aged Pork the Way forward for Steakhouses?

“Pork is mostly undervalued,” says Brooklyn-based butcher Brent Younger. “It deserves to be on the menu at a steakhouse proper subsequent to that New York Strip or your Ribeye.” Ben Turley, his accomplice at the Meat Hook butcher store, is in full settlement. With their excessive opinion of pork, they determine to embark on a dry-aged pork experiment that they consider will lead to a steakhouse-level dish.

The experiment entails round a 4 week dry-age course of. “[At four weeks,] you don’t get the funk or umami from [longer] dry-aging, however you do get a very crisp and clear image from the product you simply received from the farm,” explains Ben.

They start by butchering a half pig from Gibson Family Farms down the loin, and placing it of their growing old fridge set between 32 and 40 levels Fahrenheit, and 75 to 80% humidity. After 4 weeks, the colour and texture of the meat adjustments from vivid pink to darkish purple, the loin weighs two kilos much less as a consequence of a lack of moisture content material, and the meat has additionally pulled away from the bone.

The 2 examine a recent piece of pork tenderloin to the dry-aged one, cooking each in butter, garlic, and thyme. For each items, they render out the fats and fry it on each side on medium excessive warmth, after which crank it as much as sear. When it comes time for the style take a look at, they each conclude that the recent pork tastes easy and clear. After they style the dry-aged one, they’re amazed at how “porky,” it tastes, with fats that melts of their mouths.

“It’s actually only a extra intensified model of our management,” says Brent. “It’s supremely juicy and supremely tender simply due to the dry age. We simply gave the pork the time it wanted to succeed in the apex of what it may be.”

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