29Jun, 20

All You Need to Know About Dry Aging

What is dry aging? Is it okay to eat old meat? What is the difference in meat being aged between 45 days, 60 days, and 90 days? What are the cooking methods for dry aged meats? Well, you are about to find out! Dry aging is when large pieces of meat are hung from anytime between a week and 4 months. The meat is left in just over freezing temperatures, which allows it to age, but not go bad. These temperatures are very controlled. During this time, the meat loses much of its initial water concentration and becomes much more tender. The flavor of the meat is also changed due to bacteria, enzyme br …

29Jun, 20

Vacuum Sealing Meat: A Way to Keep Meat Fresher, For Longer

When shopping in a grocery store, people automatically assume that the frozen meat they come across is fresh. However, they may not consider that the meat they are purchasing may have been sitting in the store for days on end, resulting in loss of freshness as time passes. A solution to this problem is vacuum sealed meat by Carnibox. A way to avoid soiled meat is by vacuum sealing meat products. By having meat vacuum sealed, it will prevent the meat from being exposed to oxygen. Without oxygen near the meat, it is able to stay fresher for longer. Immediately after meat is cut by the butcher, Ca …

to top