Debunking the myth: The truth about meat freshness

Here’s the English translation:

In the world of gastronomy, there are many deeply rooted beliefs that, when examined more closely, reveal their lack of foundation. One of these common myths is the idea that quality veal must be red and fresh. This concept, however, is mistaken and deserves deeper reflection.

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, a series of biochemical changes occur that transform the structure of the meat, improving its flavor, texture, and tenderness.

The aging time varies according to different factors, including the type of cut and consumer preferences. For example, while smaller cuts such as tenderloin can be aged for a few days to enhance their delicate flavor, larger cuts such as ribeye may require longer aging periods—sometimes several weeks. Some establishments 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.

In summary, the idea that quality veal must be red and fresh is a myth that does not hold up under scrutiny. The true quality of meat lies in its ability to develop complex flavors and a tender, juicy texture—something achieved only through a careful aging process. The next time you choose meat, don’t be misled by apparent freshness; consider aging as a true indicator of quality.