Aging is a process intended to tenderize and enhance the flavor of beef. Meat is muscle, and muscle is composed of protein structures that break down with the aging process. Under controlled temperatures, the muscle fibers break down; yielding a less resilient piece of meat that is more tender and enjoyable to eat. Dry aging was the norm 25 years ago. However, with the advent of vacuum-packaging, production and transportation improvements, the dry-aging process has been all but totally been abandoned.
Wet-Aging
Instead of dry-aging, most of today’s aged beef undergoes the wet-aging process. The cuts are placed in vacuum-sealed plastic bags (Also called Cryovac), where the beef ages in its own blood for 7 to 60 days at temperatures between 34-38 degrees Fahrenheit. Although wet-aging increases the tenderness of the beef, you do not get the flavor you get with the dry-aging process.
Dry-Aging
For the dry-aging process, a carcass is hung in our coolers at a temperature controlled (34-38 degrees F) and humidity controlled (50-75 percent) for four weeks. During this time natural enzymes in the meat break down proteins and connective tissue. This process, along with a dramatic moisture loss (10-15 percent) gives you a tender, flavorful steak that is first rate. Air circulation is essential in managing dry aging and is perhaps the biggest reason why dry-aged beef costs substantially more, since the resultant evaporation causes significant shrinkage, and extensive trimming is required.
Portion Size
Steaks
Wagshal’s recommends about one steak per person
16 ounces = Large Serving
14 ounces = Good Serving
12 ounces = Average Serving
Porterhouse
22 ounces = 1 person
36 ounces = 1-2 people
48 ounces = 2 people
Filet Mignon
16 ounces = Large Serving
11 ounces = Good Serving
8 ounces = Average Serving
Roasts
Tenderloin Roast (Net Weight)
½ lb per person = Average Serving
2/3 – ¾ lb per person = Comfortable Serving
¾ - 1 lb per person = Large Serving, with leftovers!
Prime Rib Roasts
Wagshal’s recommends 1 pound per person due to the fact that there are bones in this roast. We do encourage that you go on the heavier side of 1 pound per person to give you some room to allow for guests to bring their appetites!
1. Remove from packaging when you get home.
2. Place in bottom back of refrigerator if you will not be roasting within two hours.
3. Bring your roast out of the refrigerator, and place on counter two hours before roasting to allow roast to rise to room temperature before cooking.
4. Rub with olive oil.
5. Season with one of Wagshal’s Signature Dry Rub Seasonings or your favorite spices!
6. Preheat oven to 500 degrees Fahrenheit.
7. Place in 500-degree oven for 15-20 minutes to create a nice crust on the outside of the roast.
8. Remove from oven and reduce heat to 350 degrees F.
9. Place roast back in 350-degree oven.
10. Because ovens are different, Wagshal’s recommends 15-20 minutes per pound as a rough guide for cooking time.
11. The proper way to determine a roast’s doneness is by using a meat thermometer (ask the butcher if you do not have one of our instant read thermometers). Check the temperature roughly 75 percent into the cooking time to gauge how far along you are.
12. Once roast is at your desired doneness, remove from oven at let it rest for 20-25 minutes before carving.
Rare = 125 Degrees F
Medium Rare = 135 Degrees F
Medium = 145 Degrees F
Medium Well = 155 Degrees F
The quality of meat is the same in every section of the carcass. If a steer has been graded Prime, then it will yield only prime meats. This is the same for the lower grades, Choice and Select.
Prime meat is reserved for the highest quality beef, veal and lamb. There are only three grades of meat from which you can buy: Prime, Choice, and Select. Wagshal’s Market only carries Prime Black Angus beef. Prime is marked with a purple shield-type roller stamp on the fat of the side. Prime is also the most expensive, due to the fact that it is produced in lower numbers and requires more of an investment from the rancher. Prime meat is not available at the local grocery stores. It is sold in only fine restaurants and the top butcher shops.
Choice meat is the next lower grade after Prime. It is primarily sold at grocery stores.
Select meat is the lowest grade of meat sold to consumers. More often that not, this is what grocery stores sell at really low prices.
What’s the difference between a Chateaubriand roast and a tenderloin roast?
The Chateaubriand roast comes from the center section of the tenderloin. It is known to be more flavorful and will yield uniform steaks.
The whole tenderloin includes the Chateaubriand section, Tournedo (Large End) and small tail. Wagshal’s Market tenderloin roasts have the small tail end butterflied, folded and tied to allow for a more uniform roast.
Wagshal’s Market receives fresh meat and seafood every day of the week. If you buy some meat or seafood and cannot cook it that evening, often we are asked how long it will last in the refrigerator before it must be cooked or frozen for later use. We have prepared a chart telling how long you have before you must cook or freeze the meat. We recommend that if you know that you will need to freeze the meat or seafood, please do so as soon as you arrive home. Please ask the butcher if you have additional questions.
For the dry-aging process, a carcass is hung in our coolers at a temperature controlled (34-38 degrees F) and humidity controlled (50-75 percent) for four weeks. During this time natural enzymes in the meat break down proteins and connective tissue. This process, along with a dramatic moisture loss (10-15 percent) gives you a tender, flavorful steak that is first rate. Air circulation is essential in managing dry aging and is perhaps the biggest reason why dry-aged beef costs substantially more, since the resultant evaporation causes significant shrinkage, and extensive trimming is required.