{"id":1298,"date":"2023-12-28T13:43:17","date_gmt":"2023-12-28T10:43:17","guid":{"rendered":"https:\/\/nikoloudis-farm.gr\/?page_id=1298"},"modified":"2024-03-27T20:00:29","modified_gmt":"2024-03-27T17:00:29","slug":"dry-aged-cretan-black-angus","status":"publish","type":"page","link":"https:\/\/nikoloudis-farm.gr\/en\/dry-aged-cretan-black-angus\/","title":{"rendered":"Dry Aged Cretan Black Angus"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"1298\" class=\"elementor elementor-1298 elementor-129\" data-elementor-post-type=\"page\">\n\t\t\t\t<div class=\"elementor-element elementor-element-cf5eecf e-con-full e-flex e-con e-parent\" data-id=\"cf5eecf\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-4cb3ac7 elementor-widget elementor-widget-heading\" data-id=\"4cb3ac7\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.22.0 - 17-06-2024 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h3 class=\"elementor-heading-title elementor-size-default\">Dry Aged Cretan Black Angus<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-fb98525 e-flex e-con-boxed e-con e-parent\" data-id=\"fb98525\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-e0474e9 e-con-full e-flex e-con e-child\" data-id=\"e0474e9\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-18436e0 elementor-widget elementor-widget-heading\" data-id=\"18436e0\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Dry Aged Cretan Black Angus\n<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7ca8ed0 elementor-widget elementor-widget-text-editor\" data-id=\"7ca8ed0\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.22.0 - 17-06-2024 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<div class=\"content-one\"><div class=\"content-one\"><p>Dry age is a completely natural process, where absolutely no additional elements are involved, apart from the cold air that circulates freely around the meat and lasts from 21 to 35 days for short maturation. By further increasing the aging time, we achieve more special textures and flavors of aged beef that is addressed to specialized gastronomic preferences.<\/p><p>\u00a0<\/p><p>Dry age concerns almost exclusively beef and veal. Dry age is the process by which large pieces of meat are cooked longer than necessary before being cleaned and cutted into steaks. This process not only helps the meat to acquire a deeper taste but also makes it much more tender compared to the raw meat sold in the butchers. During the dry aging process there are three factors that affect the composition of the meat, moisture, tenderness and taste.<\/p><p><br \/>\u2022 Moisture that is lost is the first and most important factor. A piece of dry-aged beef may lose as much as 30% of its original volume due to the loss of water it contains, thus concentrating the taste of the meat. Much of the moisture lost comes from the outer layers of the piece, which dry out and turn black, which of course must be removed before cooking.<\/p><p><br \/>\u2022 Tenderness comes from enzymes, which are found in the natural environment of meat, cutting vertically the cells of the proteins contained in muscle fibers. A well-aged piece is noticeably softer than a fresh one.<\/p><p><br \/>\u2022 The change in taste is due to many processes taking place, including enzymatic and bacterial action. A properly dry-aged piece has developed a deep beef, walnut and almost cheesy aroma.<\/p><p>\u00a0<\/p><\/div><\/div>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d2e4bb6 elementor-widget elementor-widget-gallery\" data-id=\"d2e4bb6\" data-element_type=\"widget\" data-settings=\"{&quot;columns&quot;:3,&quot;image_hover_animation&quot;:&quot;grow&quot;,&quot;gallery_layout&quot;:&quot;grid&quot;,&quot;columns_tablet&quot;:2,&quot;columns_mobile&quot;:1,&quot;gap&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;gap_tablet&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;gap_mobile&quot;:{&quot;unit&quot;:&quot;px&quot;,&quot;size&quot;:10,&quot;sizes&quot;:[]},&quot;link_to&quot;:&quot;file&quot;,&quot;aspect_ratio&quot;:&quot;3:2&quot;,&quot;overlay_background&quot;:&quot;yes&quot;,&quot;content_hover_animation&quot;:&quot;fade-in&quot;}\" 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href=\"https:\/\/nikoloudis-farm.gr\/cretan-black-angus\/\" class=\"elementor-item\" tabindex=\"-1\">Cretan Black Angus<\/a><\/li>\n<li class=\"menu-item menu-item-type-taxonomy menu-item-object-category menu-item-720\"><a href=\"https:\/\/nikoloudis-farm.gr\/category\/%ce%b1%cf%81%ce%b8%cf%81%ce%b1\/\" class=\"elementor-item\" tabindex=\"-1\">\u0386\u03c1\u03b8\u03c1\u03b1<\/a><\/li>\n<li class=\"menu-item menu-item-type-taxonomy menu-item-object-category menu-item-1166\"><a href=\"https:\/\/nikoloudis-farm.gr\/category\/%cf%83%cf%85%ce%bd%cf%84%ce%b1%ce%b3%ce%b5%cf%82\/\" class=\"elementor-item\" tabindex=\"-1\">\u03a3\u03c5\u03bd\u03c4\u03b1\u03b3\u03ad\u03c2<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-432\"><a href=\"https:\/\/nikoloudis-farm.gr\/%ce%b5%cf%80%ce%b9%ce%ba%ce%bf%ce%b9%ce%bd%cf%89%ce%bd%ce%af%ce%b1\/\" class=\"elementor-item\" tabindex=\"-1\">Contact us<\/a><\/li>\n<\/ul>\t\t\t<\/nav>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f020435 elementor-widget elementor-widget-heading\" data-id=\"f020435\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">\u03a3\u03c5\u03bd\u03c4\u03b1\u03b3\u03ad\u03c2<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Dry Aged Cretan Black Angus Dry Aged Cretan Black Angus Dry age is a completely natural process, where absolutely no additional elements are involved, apart from the cold air that circulates freely around the meat and lasts from 21 to 35 days for short maturation. By further increasing the aging time, we achieve more special [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"The natural dry aging process of beef resulting resulting tenderness and special taste.","_seopress_robots_index":"","footnotes":""},"_links":{"self":[{"href":"https:\/\/nikoloudis-farm.gr\/en\/wp-json\/wp\/v2\/pages\/1298"}],"collection":[{"href":"https:\/\/nikoloudis-farm.gr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/nikoloudis-farm.gr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/nikoloudis-farm.gr\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nikoloudis-farm.gr\/en\/wp-json\/wp\/v2\/comments?post=1298"}],"version-history":[{"count":5,"href":"https:\/\/nikoloudis-farm.gr\/en\/wp-json\/wp\/v2\/pages\/1298\/revisions"}],"predecessor-version":[{"id":1721,"href":"https:\/\/nikoloudis-farm.gr\/en\/wp-json\/wp\/v2\/pages\/1298\/revisions\/1721"}],"wp:attachment":[{"href":"https:\/\/nikoloudis-farm.gr\/en\/wp-json\/wp\/v2\/media?parent=1298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}