What cuts of beef does Fleming’s use?
Jason: We serve USDA Prime corn-fed beef wet aged beef, prime being the highest grade with the most marbling and tenderness. WI: Why do you prefer corn fed beef and could you clarify the difference between dry and wet aged beef? Jason: In my experience corn fed beef produces a more consistent and flavorful product supported by the marbling of the beef. Dry or wet aging is simply the process by which enzymes in the meat break down the muscle tissue, producing a more tender product. This takes place before cooking and allows the flavor components to mature. Dry aged beef hangs in a temperature controlled cooler for at least two weeks allowing the moisture to escape. This process shrinks the beef, concentrates the flavor and softens the meat. Wet aging beef is vacuum packed in plastic and is refrigerated for approximately one week. WI: When preparing the steaks for cooking, do you have any preference of dried spices versus sauces or marinades? Jason: Usually, I can just go with a little s
