Aging of meat occurs in meat once it is processed. It helps to make meat more tender and enhances the flavor which makes the consumer’s eating experience more enjoyable. Different processes and improvements occur at various stages of the process. Aging meat is the process by which you allow time to pass so that enzymes,one of which is µ-calpain; break down proteins, which tenderises and enhances the flavour.
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Exclusively for YOU The Original Chateaubriand fillet for One or Two 200g300g500g for two guests1kg for four guests Our signature dish Flambéed with brandy and served withMushroom Sauce andBéarnaise sauce We do not charge corkageOur famous vegetables are served free of charge for main meals on the menu.Complimentary bread service […]
Is a beef steak with fillet on the one side and sirloin on the other separated by a T-shaped bone always a T-Bone? No!!! Not Really. Now we know that it is sometimes a Porterhouse steak. This seems confusing and which one is better, tastier and preferable to order. Do […]