DRY AGED BEEF
Although Dry-Aged Beef is very much the “trendy meat” at present,
it is not a new invention. On the contrary, this process has a tradition
dating back centuries.
Here you get all information and expert tips!
Black Angus cattle can be recognized immediately on the monochrome black fur and a small bump on the hornless head. Angus is one of the world’s most popular meat cattle breeders, because the animals are premature, grow fast and guarantee incredibly delicious meat. They also manage well with different fodder species. We mainly buy our Black Angus from the USA, Ireland and Argentina. There the animals can be used all year round
The Hereford cattle comes from Herefordshire in England, Great Britain, where it was bred already in the 17th century. From the original workmate, the Hereford became a meat bode because the attitude is unpretentious, adaptable and climatological. It is the world’s most popular meat cattle breed: North and South America (Argentina, Brazil, Uruguay), Australia, New Zealand, South Africa.
A maturing fridge such as the DRY AGER® from Landig is a worthwhile investment and delivers an unrivalled result. But if you just want to test what dry-aged beef tastes like in a private capacity, you should use the dry-aged maturing bag from Lava. In terms of flavour, this special membrane dry-aging bag also has plenty to offer. The major advantage of the maturing fridge remains its capacity. Entire loins of beef can be hung by the bone, and this enhances the flavour. The bag is only suitable for cuts, and it is also important to know that in the maturing bag the lack of a fat layer and the bone side means that there is no protective outer layer and therefore unfortunately there can be weight losses of more than 30% – so it is very evident that with larger quantities the DRY AGER® will pay for itself after just a few full loads.
The best foundation for dry-aged meat is ideally supplied by a butcher you can trust. For around 15 euros per kilo, you can get an excellent loin of meat. You can then choose your own favourite cut, from a T-bone to a fillet. But there are also trustworthy and quality-approved suppliers online. Whatever option you choose, the essential thing is always to maintain an unbroken cold chain – and ensure maximum cleanliness during processing. Gloves, a hairnet and a face mask are just as essential as clean, sharp cutting tools.
Whether you prefer rib-eye, roast beef or a fillet steak is a matter of taste. What matters is that you age the meat for the right length of time. A tender piece of sirloin requires just about a week, and a piece on the bone can easily remain in the maturing fridge for four weeks. With the dry-aged maturing bag, an aging period of 21 days generally should not be exceeded.
When the meat has a dark crust and smells slightly of yeast and ham, it is mature. The dark crust is cut off and can no longer be used. A mature dry-aged meat is apparent from the reddish-brown colour below the crust and the firmness of the meat. If you press a finger on the dry-aged beef, a depression ought to be left behind.
The partially transparent disposable bags can be used to mature the dry-aged meat semi-professionally in a normal refrigerator. The maturing bags are sealed with a vacuum device (tip: Lava vacuum sealer). Suitably packed, the dry-aged beef is stored in the refrigerator on a rack at around 3 degrees for 2 – 3 weeks.