At Manos Restaurant in Saskatoon, quality is a priority, and in order to bring you the best steak we always start with the best beef, Angus beef.
What’s so Great About Angus Beef?
Angus beef develops with better marbling than most cattle. Marbling is the amount of intramuscular fat. Most people agree that marbling improves flavor, tenderness, and keeps meat moist while cooking (especially at high temperatures). Beef is graded based on marbling, therefore the Angus breed will generally grade higher than most other breeds.
At Manos this still is not good enough, we then dry age all our meats to improve the flavor of steaks and other beef recipes.
Why dry-aged beef makes a better tasting steak.
All fresh beef is aged for at least a few days and up to several weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor. These days, most beef is aged in plastic shrink-wrap—a process known as wet-aging. Dry-aged beef, on the other hand, is exposed to air so dehydration can further concentrate the meat’s flavor. It’s a more expensive process than wet-aging, however, because the meat loses weight from dehydration, and it also must be trimmed of its completely dried exterior.
We dry-aged a previously wet-aged boneless beef rib roast from our local market in our kitchen refrigerators for three days. We had another rib roast from the same steer which we left in its plastic wrap to continue aging for the same amount of time. After roasting, we tasted them side by side. The dry-aged roast was more succulent and had a mellower yet beefier flavor than the wet-aged roast, which tasted watery by comparison. Next, we dry-aged another roast for seven days, and we were blown away by the flavor. Despite the loss of 20% of its original weight, we’re convinced that our customer are worth it.
Check our menus for the great steak selections then come visit us on 8th Street in Saskatoon. At Manos Restaurant, we take the extra time to make your steak the best steak in Saskatoon.