Beef, pork, lamb and game – basically any red meat. Do you have questions about the perfect aging-time for your meat? Just send us a mail and we can tell you: email@example.com
In a professional maturity cabinet such as the DRY AGER® it is absolutely harmless. Aging here is nothing more than an electronically controlled decomposition process in a purpose built unit. Laboratory tests that we ourselves have done (every week a meat sample was sent to a laboratory, a total of 10 weeks), confirm that the censorial neutrality and purpose for consumption and sale has been confirmed, even after a10 week maturity period.
Even after 25 weeks meat, which fulfills all criteria for perfect aging comes out of the DRY AGER® just fantastic.
Each user has her or his own preference. We recommend, for example, a temperature of about +1.5 °C and 82-85 % humidity for a period of approx. 4 – 6 weeks for beef. This is a good starting point.
By slightly increasing the temperature to about +3 °C, the maturing period would then be reduced to about 3 weeks. The best results are normally achieved with a maturing period of 4 – 6 weeks at about +1.5 °C. There is no substitute for time.
Wet matured meat in a vacuum bag is influenced by lactic acid bacteria often sour with a metallic taste. Dry Aged meat or Dry Aged Beef matures slowly and develops a very special, nutty intense flavour, those who’ve tried it once won’t want to eat meat any other way again.
The bigger the piece you dry-age, the less you cut away after the aging process. The maturation of pure meat cuts is possible, ideally rub the meat with beef fat / tallow, especially on areas that have no protective fat layer this prevents too much drying out.
Whenever in contact with meat wear protective gloves and take meticulous care that your meat supplier complies with all hygiene guidelines. In addition, the cold chain must not be interrupted and the meat must be fresh (no more than 5 days after slaughter is best for the DRY AGER).
Unique in the DRY AGER®
You can hang different loins with different levels of maturity in the device. The AIRREG® UVC sterilisation (patented system) ensures that germs are not transmitted through the air, if one of the loins should be infected.
Yes, no problem, the DRY AGER® regulates back pretty fast to previously set values – just ensure, that you do not leave it open for any unnecessary length of time.
There is much less to cut away, because the pure meat surface is not exposed, there is also the bone side and the layer of fat which protects the meat against being unduly dehydrated. It is, therefore, even more aromatic.
In Germany and Europe, the rubbing of mould spores is not allowed. With the DRY AGER® you need no additional flavourings that could cause mould. The meat matures brilliantly and naturally with no need for additives. Also, this unit it considerably more controlled than in any US-Dry-Aging Cooling Room, which is not usually built specifically for the dry aging process.
The salt only changes the taste if liquid is present and passes salt into the air. It has been checked in a laboratory taste test whether in fact it changed the meat flavour. It proved positive and supports compliance with the humidity inside the unit and is also eye-catching to the customers. In addition, the salt has a sterilizing effect.
We recommend rubbing with beef tallow / fat, this protects the surface.
Fillets should be removed from back after 1 week of dry aging, unless covered with tallow.
Poor here refers to the quality, not to hygiene!
The tenderness and taste will certainly be positively influenced, by the result of maturing. However there still is no substitute for quality.To term the phrase phrase: Shit in shit out.
Up to 1 week refrigerated without any problem, then it should be vacuum packed. Thereafter, keep chilled for 1 week more or directly put in the freezer. With a good vacuum sealer it will keep as good as the day you put it in for up to 3 years later.
Up to 3 years in the freezer, if it has been vacuum packed.
If kept chilled in a refrigerator then yes, for up to a maximum of 1 week. In the deep freezer the maturing process stops.
THE PERFECT STEAK
The key message for delivering that perfect steak to set your guests (or yourself) drooling is: Keep it simple – Stupid.
“simplicity is the ultimate sophistication.”
1. The Perfect Meat
A good steak starts with a good cut of beef, get a quality cut with a reasonable fat distribution – this is called marbling and ensures the taste will be outstanding. Buying a great steak can be tricky, so make sure you’re clear on how you intend to cook & serve your steak. Some great steak cuts include: t-bone, porterhouse, scotch fillet, eye fillet, and rump steak.
Alternatively if you’re not 100% familiar with beef cuts, head down to a butcher instead of the supermarket, that way you have a much larger range of cuts and you can ask for expert advice on which cut to choose for your meal – you may even pick up a bargain!
2. Try Dry Aged
Don’t be scared to try a Dry Aged steak. Flavour is solid, intense and addictive. Dry Aging is an age old technique that used to be the norm for all butchers, who would hang their meat in their cool rooms for weeks to age, however after wet aging took over the market some thirty years ago, a decent dry aged steak has become a lost art. However, thanks to increasing foodie awareness most gourmet butchers or artisan meat suppliers will stock dry aged beef. Generally speaking, bone in meat is the best for dry aging, so try a t-bone or an American Tomahawk steak for a unique, mouth-watering steak experience.
3. Don’t Overdo the Seasonings
Don’t go crazy with the rubs and spices - after all, a good steak has a deep earthy flavour of its own, just sprinkle with salt and pepper. While the steak is cooking chefs suggest the flavour is enhanced by simple additions such as; rubbing the meat with a clove of garlic, brushing it with a knob of butter or rubbing over woody herbs such as rosemary or thyme. Go with your gut when it comes to flavours.
4. Cook with Care
Make sure you take it out of the fridge at least half an hour before you cook it, this allows the temperature to be more even throughout the meat when cooking, reducing the risk of over or under cooking.
The temperature is very important when cooking steak, ensure that you have a good quality pan (preferably with a heavy base) that can withstand and hold high temperatures, preheat the pan so it is hot as this will allow the meat to form the delicious charred crust. After the meat is seared on both sides you may need to reduce the temperature to finish it cooking, or you can place it into an oven on medium heat to cook the core without browning the exterior.
If in doubt, use a meat thermometer to determine the exact temperature, bearing in mind the core temperature will continue to rise a little, even after you have removed it from the heat.
5. Let it rest
Resting the meat once it’s cooked, for at least 5 mins is essential as the juices need the time to redistribute through the meat and ensure it stays tender and juicy. If you’re worried it may cool too much, cover with foil and a tea towel to trap in the heat while it rests.
Finally, serve on warm plates how you like it – with either a
dash of oil olive and pepper, some good ol’ fries or your favourite greens. Last of all, sit back and enjoy