How does one say "aged" in the sense of meat? For example "Dry aged beef" or "wet aged beef".

Question

"Dry aged" is the more expensive cut, not normally found in grocery stores. Whole beef carcasses are hung in a controlled environment for up to 28 days. The process concentrates the flavor while reducing the moisture content and tenderiazes the meat. The reducution in mosture lowers the weight (and increases the price per llb./kg.). "Wet aged" is sealed in vacuumed packaging, conserving the juices and weight. It is not as tender nor flavorful as "dry aged", but less expensive. It is the most common beef found in grocery stores.

• No, I don't think so, que "Corned beef" is also "curada: as well as pastrami. I'm looking for the process or :"elaboración',, if it exists. - DonBigoteDeL Jan 27, 2011
• Aging is expressed as curar including cheese and other food. You may not like the expression, but your question asked for aged meat. - gone Jan 27, 2011

Answer 1

Curada o curado (como el jamón).

• Is the word 'hung' used in Spanish? They often 'hang' poultry in Spain..... - margaretbl Jan 27, 2011
• Sí. Y en otros países también. En todos los mercados libres se cuelgan las aves y hasta cuadrúpedos. - gone Jan 27, 2011

Answer 2

Dry aged beef = maduración en seco

Wet aged beef = maduración en húmedo

See this link:link text

Answer 3

It is "fowl" when it drops from its own weight, referring to poultry. If it drops to the canvas below it is now "fowl" , or fit to eat. "Foul" refers to "unfit I believe both to be fron Anglo-Saxon.