It’s customary for steak to be aged earlier than it’s cooked and served to the general public. Historically, all steak was dry-aged. This course of includes hanging cuts of meat in temperature-controlled environments. Throughout dry growing older, the steaks lose water and have tissues damaged down by a wide range of enzymes and fungi. This offers dry-aged steaks a posh, funky taste much like blue cheese.
Ruth’s Chris Steak Home makes use of an alternate growing older technique: moist growing older. Throughout this course of, the meat is sealed tightly in vacuum-packed baggage. Moist growing older comes with just a few benefits. Firstly, it is extra constant, whereas dry growing older isn’t a very replicable course of. Secondly, moist growing older leads to much less waste: water shouldn’t be misplaced, and the outer layer of meat doesn’t need to be trimmed away.
Moist growing older does have its drawbacks. Because the ribeye ages in its personal blood and never involved with the air, a gamier taste develops that may generally masks the standard of the meat. Because of this, many steak aficionados will solely eat dry-aged steak. Curiously, research have proven that the typical American client prefers wet-aged steaks to dry-aged steaks. In different phrases, Ruth’s Chris Steak Home is giving the individuals what they need.