The process of readying matured, desiccated bovine muscle for consumption involves specific techniques distinct from preparing fresh meat. This preparation focuses on maximizing the unique flavor profile and tender texture developed during the aging process. For instance, trimming the hardened exterior and employing appropriate cooking methods are vital.
Proper treatment enhances the distinctive qualities resulting from weeks of controlled decomposition, leading to a richer, more intense taste and improved tenderness compared to its fresh counterpart. This method of tenderization has historical roots in preserving and enhancing the palatability of meat before widespread refrigeration.
