The 5 commandments of cooking matured meat.
If you are a meat lover, you have not escaped it.
For some time, at butchers, in restaurants and even supermarkets, a mention has appeared next to many pieces of beef: "matured meat".
But what is it and why has it been talked about recently?
He it's actually a fad, a practice as old as the world and only a handful of “star butchers” – a totally delusional term! - have put forward.
Incidentally, this can increase prices in a sometimes very spectacular way.
The meat has always been matured… the man very quickly realized that eating an animal that has just been killed is not very easy, because the muscles are tough.
The maturation process therefore consists of relaxing this flesh. It consists of a series of complex chemical processes (we are talking about glycogen, lactic acid, protease or even lipase).
Maturation takes place in a cold and very dry atmosphere on whole pieces of carcass. Only the fattier pieces mature with interest and if the meat is of high quality, we can push the maturation to more than 100 days. It is obviously necessary to trim the meat (remove the layer of bacteria which has formed) before consuming it.
The 5 Commandments of Cooking (Matured) Meat 1 - Take it out of the fridge at least two hours before
2 - Salt it the day before or as long as possible before cooking it
3 - Do not turn it too often to let the crust form
4 - Leave to rest for at least 15 minutes after cooking
5 - Pepper it at the last moment
