Why Filet Mignon Doesn't Need To Be Aged

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One of the few foods, like as steak, where fresher isn't always better. Meat n' Bone claims that beef that has just been removed from the butcher doesn't taste all that wonderful.

The Organic Butcher adds that as the muscles of the flesh must relax after being killed, unaged meat will be tough.

The aging process is one steakhouse secret to perfectly cooked steak. Meat can be aged in one of two ways: wet or dry. Since it is done with grocery cuts, wet-aged beef is the most widely known.

For anywhere between 17 and 120 days, meat is kept in a humidity-controlled refrigerator at 32 to 34 degrees F with ample of airflow.

Filet mignon does not need to be aged, according to Insider. Robb Reports makes it clear that dry-aging doesn't help filet mignon, though.

In the end, filet mignon is a cut for which dry-aging is not necessary. According to Prime 13, filet mignon originates from the tip of the tenderloin, the non-weight-bearing area of the animal.

For more fat and flavor, restaurants frequently wrap it in bacon. Are you craving a delicious filet mignon but are out of bacon? This slender cut gains richness by being basted in butter.

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