Debunking the myth: The truth about meat freshness

It is important to understand that the freshness of meat is not necessarily an indicator of quality. In fact, in the case of red meats such as veal, excessive freshness can be counterproductive. Eating fresh red meat can result in a tough dry texture, since it has not had enough time to develop its optimal qualities of flavor and tenderness.

This is where the aging process comes into play. Experienced butchers and restaurateurs understand the importance of allowing meat to rest for a set period before it is consumed. During this time, occur a series of biochemical changes that transform the structure of the meat, improving its flavor, texture, and tenderness.

The aging time depends on different factors, including the type of cut and consumer preferences. For example, small cuts such as tenderloin require only a few days of aging to enhance their delicate flavor, while larger cuts such as entrecôte need longer aging periods that can last up to several weeks. Some establishments even age meat for several months to achieve exceptional results.

It is important to note that the aging process affects not only the flavor and texture of the meat, but also its color. As meat ages, it tends to darken, which is completely normal and, in many cases, desirable. This color change is associated with the concentration of flavors and the improved tenderness that result from proper aging.