Tag: Dry aging

Research has consistently shown that tenderness is the most important factor in the perceived eating quality of meat for consumers. However, what makes meat higher quality extends beyond just tenderness, encompassing a complex interplay of genetic, environmental, and handling factors that affect flavor, juiciness, and overall culinary excellence.

Chefs around the world, particularly in Japan, have long known that the freshest fish is not always the most flavorful. The technique of dry-aging fish, a practice that's been gaining mainstream popularity, transforms the quality of seafood, offering a superior culinary experience with concentrated taste and improved texture.

The vast majority of beef produced in the United States is grain-fed, primarily with corn and soy, in contrast to the predominantly grass-fed systems found in other major beef-producing regions like Australia and parts of Europe. This fundamental difference in animal diet is a key reason **why does meat taste different in the US** and has significant implications for your nutrition diet.