Meat-lovers guide: Where to indulge in the best dry-aged beef in Singapore

February 19, 2022 Post a Comment

Experiences

Meat-lovers guide: Where to indulge in the best dry-aged beef in Singapore

Our favourite places in Singapore to indulge in dry-anile beef and why the dry-aging procedure makes beefiness better.

02 Nov 2022 06:30AM (Updated: 04 Jul 2022 x:30PM)

There are scarce instances where historic period and dehydration improve flesh. In fact, we can think of only 1: Dry-aging. Of beef, that is. The process of leaving hunks of beef out to dry in a temperature- and humidity-controlled room is every bit time-honoured equally pickling and canning. It was how beef was prepared before modernistic food hygiene rules and business organization interests gave ascension to wet-ageing, where beef is vacuum-sealed in a bag and left to mature earlier sale.

All fresh beef is anile for a least a few days to allow its enzymes to break down the muscle tissue, resulting in improved texture and flavor. Wet-anile beef ages faster, which means meat gets to the marketplace quicker. It too retains more water weight – and heavier meat equals bigger profits.

Dry-aging is a costlier endeavor. It produces a lesser yield compared to wet-aging every bit the moisture loss results in shrinkage as the beefiness ages. By the fourth dimension the meat is fully dry out-aged, up to 60 per centum of it is lost.

Dry out-crumbling is substantially controlled decomposition, said executive director of Huber's Shambles Andre Huber. "Earlier a cut of dry out-aged beef can be used for cooking, the rotten chaff that forms effectually the surface of the meat must be carved out," he explained – which further lessens the yield.

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A MATTER OF Chemical science

Peek into a dry-aging chiffonier and you'll see much of the meat covered in a creamy, xanthous mould. While that doesn't make for an alluring image, the aroma in these facilities is surprisingly appealing, like a subtle mix of cheese, sage, world and blood. All this is proof that some delicious chemistry is at play.

Like curing pork for ham, dry-aging beef is as simple as letting the meat hang out to dry and allowing time and microbes to work their magic. Over time, the meat'due south enzymes work themselves complimentary, breaking proteins down into amino acids, which in turn deepens the flavor of the meat.

Equally inherent carbohydrates slowly turn into sugars, they weaken the connective tissue effectually the protein strands so that the meat becomes more tender and sweet. Meanwhile, as the water inside the meat works its way out, the meat begins to shrink and its flavours begin to concentrate.

The dry-crumbling fridge at Bedrock Bar & Grill. (Photograph: Bedrock Bar & Grill)

While most restaurants and butchers say that they dry-age their beef for between thirty and 45 days, there really isn't a precise formula. Information technology all depends on the type and size of the meat, and the season you lot want to achieve. Fattier beef, for example, can require a longer crumbling before the effects are noticeable.

At Huber'due south Butchery's manufacturing plant in Pandan Loop, dry-aging is done in a boring, controlled procedure. "We take about 60 days to age what others would commonly do in 28 days because we think (the slower process) is safer and yields beef with amend season and texture," said Huber. The company has a customised dry-aging programme that allows customers to club various cuts of meat, including a whole prime rib that typically weighs between 7 and 12kg, and dictate how long they would like it to be dry-aged for.

"Well-nigh importantly, yous have to start with a skilful quality production," said Huber. "You lot demand meat that has a college fat content in terms of marbling and so that it will keep sufficiently moist even after the dry-aging process."

Naturally, the longer the beef is dry-aged, the more intense and pronounced its flavours. Ask most chefs and they will tell you that dry-aged beef tastes nuttier, "musky", "similar mushrooms", or "like blue cheese". Nearly restaurants say they sell beef that is anile upwardly to 45 days because whatsoever longer and the flavour becomes besides pungent for diners to appreciate.

"We accept about sixty days to age what others would normally do in 28 days because we retrieve (the slower procedure) is safer and yields beefiness with amend flavour and texture." – Andre Huber

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WHO'S GOT THE BEEF?

The Blackness Swan's head chef, Alysia Chan. (Photograph: The Blackness Swan)

Those notwithstanding to experience the joys of a fine dry out-aged steak should hotfoot information technology to The Black Swan where chef Alysia Chan serves a Vintage Beef Porterhouse MBS iii+ (S$152 for 800g). Made from lx-calendar month-old breeding cattle that are turned out to pasture for retirement, the beefiness is dry out-aged for 30 days to enrich its intrinsically deep flavours before it is deftly grilled and served with the options of nduja butter, chimichurri, lobster bearnaise (our recommendation), green peppercorn or truffle butter sauces.

Opus Bar & Grill at Hilton Singapore has its own Himalayan salt-lined aging chiffonier, which offers the added do good of reducing humidity, deterring bacterial growth and infusing the meat with a whisper of salt. The restaurant serves a xiv-to-36-day dry-aged Australian Rangers Valley Angus OP ribeye for S$110.

Skirt at W Hotel introduced the first salt-lined dry-crumbling cabinet in Singapore when it opened in 2012. It serves an 800g dry out-aged Aberdeen Angus T-bone steak for S$120 and a 1.2kg dry aged Red Poll cote de beouf for S$228, with bone marrow and watercress.

At Wolfgang's Steakhouse, cuts of beef are grilled to guild at a searing 870ºC, giving them a beautifully blistered crust that gives fashion to delicious, deeply flavoured meat within. (Photo: Wolfgang's Steakhouse)

At the Singapore outpost of New York's Wolfgang Steakhouse, sub-primal cuts of USDA Black Angus beef are dry-aged for 28 days before an in-house butcher carves the meat to size for cooking. These are grilled to gild at a searing 870ºC, giving them a beautifully blistered crust that gives way to succulent, securely flavoured meat within.

Australian Black Angus beef fills the dry-aging refrigerator at Ginett Restaurant & Wine Bar where executive chef Sylvain Royer ages the meat for between 4 to six weeks before grilling them over a charcoal oven. Ginett'southward dry-aged specials start from S$46 for a 250g Australian Black Angus MB3+ striploin.

Ginett Restaurant ages its meat for between four to six weeks before grilling them over a charcoal oven. (Photo: Ginett Eating place)

Since its inception 11 years ago, Boulder Bar & Grill has been serving fantabulous dry out-aged cuts like the USDA Prime ribeye (South$108 for 300 grams) and Irish grass-fed ribeye (S$98 for 300g). The latter has a especially bawdy flavour non simply from the dry-aging but every bit a event of the cattle's grass feed.

Finally, at Culina, diners can purchase dry-aged Margaret River Angus Bone-in Beefiness Striploin and Black Onyx Angus Beef OP Ribs MBS3+ to melt at home exactly the fashion they like it. Alternatively, the chophouse chefs will happily cook it for you lot for a South$15 to South$25 service fee and serve information technology a selection of sauces including bearnaise, Bordelaise, pepper, horseradish cream or chimichurri.