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MSNGuga Foods
What 100 days of aging does to Wagyu beef’s richness and texture
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MSNNick DiGiovanni
100 Day Dry Age Wagyu Beef Shank 🥩 Dry aging causes a variety of changes, and today’s focus was on texture. Beef shank is normally tough, sinewy, and dry. When cooked slowly in a moist environment it becomes tender, but I wanted to see if dry aging could lead to similar results. 100 days is way longer than a typical dry age (30-60 days is normal), so there was a risk of an overly dry or “funky” final product. The beef and broccoli dish surprised me the most, as thin sliced beef shank would norm
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100 Day Dry Age Wagyu Beef Shank 🥩 Dry aging causes a variety of chan…
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The world’s first Sriracha dry-aged Wagyu brisket experiment
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