Dry aging meat, holiday FAQ's
*What’s up with dry-aging?
In the past, beef was slaughtered in a central area with good proximity to railway (like Denver or Chicago) and then it was shipped, whole and hanging, around the country to skilled butchers closer to the final point of sale. Two technologies changed all this: Cryovacing (Cryovac is like Kleenex—a brand name for the process of removing all air from a plastic bag and sealing it) and refrigeration. Centralized slaughter became centralized meat packing. Now beef is packed in plastic bags and boxed very soon after slaughter (2-4 days) then shipped in trucks and “aged” in the bag, aka “wet-aging”. In the dry-aging process, approximately 20-30% of water weight is lost. The result of dry aging is a densely flavored (less water to dilute flavor) extremely beefy and tender piece of meat. This is the meat you will only find at the very best of the very best steak houses and markets, like Marczyk’s. Dig in! For a slightly more in-depth explanation go to our blog.
Is there a grade B foie gras?
Yes, foie gras is graded by size and cosmetic appearance. The smaller and less perfect looking the lower the grade. Generally, A and B taste the same.
Goose is so oily. What’s the trick?
Render the fat! Goose is made to float and repel water so there is lots of fat surrounding the juicy meat. Prick the skin at the fattiest parts, prick it more than you think you need to. Then slow roast it with lots of room at the bottom of the pan for the fat to drain. Your goose will be cooked…and delicious. Save the fat for roasting potatoes.
Can I eat caviar without feeling like a heel?
Heck ya! Most caviar comes from farmed sources now, and Marczyk Fine Foods buys from reputable dealers.