4 ms·
In addition to what others have mentioned, a $200 steak is probably -- hopefully?! -- dry-aged. Something like 1/3 of the weight is evaporated away during dry-
by jdmichal 6y ago
In addition to what others have mentioned, a $200 steak is probably -- hopefully?! -- dry-aged. Something like 1/3 of the weight is evaporated away during dry-aging, so that 16oz steak was originally 24oz. There's also loss to trimming, which is required due to both a desiccated crust and fungal and mold growth on the surface. And it is typically a high-grade beef to start with. And it's time intensive.
https://en.wikipedia.org/wiki/Beef_aging#Dry-aged_beef https://en.wikipedia.org/wiki/Beef_aging#Dry-aged_beef
- war1025 6y agoI know they aged the carcass for two weeks on my beef before they broke it down into cuts. I think the "dry aged" stuff is generally aged even further than that, right? I think I read somewhere that mass-market beef is generally not left to hang after slaughter, is that correct?