Dry Aged Beef is in great demand. The trend is not only in demand among steak connoisseurs, the noble meat is also offered in the supermarket. But what does “Dry Aged” actually mean?
As long as the meat is hanging securely during the dry ageing process, escaping liquid can evaporate. The meat therefore matures dry. With wet ageing, the meat is matured in a vacuum bag until ready for consumption. The liquid can therefore not escape so the meat matures in its own juice. There are advantages and disadvantages to both techniques, however, the aroma is scored (almost always) by the Dry Ageing process.
Beef is particularly suitable for Dry Ageing. It has the longest ageing time and is more resistant to germs than poultry. The meat is kept on the bone in a cool climate during the dry ageing process and is thus optimally prepared for consumption. A dry outer layer is formed, not only protecting the meat but also promoting the unmistakable aromas at the same time. Beef is Dry Aged for at least 2 weeks, but this can be prolonged for up to 8 weeks.
Dry ageing not only produces unmistakable aromas of nut and butter, it also improves consistency. During the dry ageing process, the meat becomes mellow, resulting in the fibers being softer and the steak tender. In addition, the colour myoglobin is formed, resulting in attractive dark red meat. Up to 30% of the weight is lost due to the release of moisture evaporation, the dry outer protective layer is also removed. This makes the Dry Aged Meat amongst other things so expensive.
Professional craftsmanship and technology is needed to ensure the maturing process is efficient. The smallest temperature fluctuation can spoil the dry aged meat. Undesirable mould cultures can form, which will make the meat inedible and even dangerous. That is why a dedicated controlled room is needed, where the climate can be exactly controlled.
Not every butcher or gastro business, and certainly not every private household has a dedicated room for its own ageing process. The DRY AGER® models DX 1000 and DX 500 have been specially designed to address this, and is most suitable for smaller kitchens and business and can easily be put into operation.
CPT: +27 (0)21 424 6688 / firstname.lastname@example.org
PTA: +27 (0)12 348 3838 / email@example.com
JHB: +27 (0)76 749 7699 / +27 (0)82 262 2200 / firstname.lastname@example.org