Dry Aged Beef – an unforgettable taste
Rely on quality, save on expensive spices. A good steak does not need more than salt and heat to develop its full flavour. For many steak lovers Dry Aged Beef is one of the best. It impresses with its intense aroma, which is often described as nutty, smoky and spicy. What makes the dry aged meat so tasty?
Dry Aged Beef is not mass produced
The secret of eating meat is the quality and begins at feeding. Mass produced meat relies on rapid growth and rapid aging. Dry Aged Beef, however, takes time. It usually goes through the entire manufacturing process. The animals can grow naturally and healthy. Thereby the meat is finely marbled. After slaughtering, it must age gradually. During this time, the enzymes breakdown the meat and it develops, in addition to the delicate structure, a distinctive flavour.
The chemical formula of good taste
Meat is composed of water, proteins and fat. All three are inherently rather tasteless, if they are not heated, not well seasoned or otherwise refined. During the dry aging process, flavours will be created caused by chemical reactions. Proteins and fats are broken down by the reduction of water. This creates lactic acids, fatty acids and salts that promote the taste process. Also Dry Aging creates monosodium glutamate, which acts as a flavour enhancer. It is the natural model for the artificially produced glutamate. The process of protein cleavage and monosodium glutamate exist also in the dry aging of fungi, algae or in the famous asian fish sauce.
15 year old steaks?
The complex flavours in Dry Aged Beef are evolved in the first three to six weeks. Thereafter, the flavour is intensified. The lactic acid continues to be produced. After 3-5 months dry aging creates a taste and smell reminiscent of blue cheese. As with Gorgonzola, wines etc., age is ultimately a matter of taste. For some gourmet specialists, the steak may have a couple of years. The well known butcher, the Frenchman, Alexandre Polmard, offers hibernation cuts. In Polmard they say he frost shocks pieces of meat at -43 degrees. Only then will they be considered after 15 years of cooling. With a cost of around 3,000 Euros the glacia steaks, are ordered like wines by vintage.
Professional technology for optimal taste
Everyone wants to have control over the taste in Dry Aging, to be able to control the process of maturing and aging. This requires a bit of flair and above all, precise technology. The DRY AGER® DX 1000® works with the very best technology and ensures compliance with the temperature in precise 0.1 °C increments. The DRY AGER AirReg® system ensures a perfect microclimate, so the meat can mature under the best conditions. Temperature and humidity also have an effect on the development of the flavour. A special addition of the salt blocks naturally inhibits the nucleation and gives a spicy taste. This is why the DRY AGER offers a salt block system and quality Crystal salt blocks as an accessory.
The end of dangerous bacteria
On the question of sterilisation, the technical innovation is the response of DRY AGERs. With the world’s only active carbon filter for dry aging refrigerators in conjunction with an active UVC sterilisation box ensures the air is cleaned every minute. The HumiControl® technology regulates the humidity. The emergence of moist breeding ground for unwanted bacterial growth is effectively prevented and even after 15 weeks of maturing no mildew can be found on the meat.