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DRY AGED MEAT

THE KEY FACTS

INSTEAD OF COOLING CHAMBER

MEAT RIPENING BOX

When there were still no stable cooling and ventilation systems, the butchers mastered an enemy in dry ripening: the rotting bone marrow. That’s why the decision was made with the advent of vacuum technology for this method, which was safer and cheaper at the time, since ultimately what is vacuumed is also lost in terms of weight.

Thanks to technical progress, the Dry Aged process has become safer and simpler. And it takes less space. Although there are a few butchers specialising exclusively in dry aged meat with well-equipped and spacious maturing chambers, most of the butchers shops and restaurants, such as steakhouses, are now equipped with a dry aging fridge. In it, whole beef halves have space and in the enclosed closet the climate is perfectly controllable. So there are no nasty surprises with less energy expenditure than the maturity chamber requires.

DRY AGER Dry Aging fridge

One of the best dry aging fridge comes in a noble design, the DRY AGER® from Landig. The stainless steel optic is an eye-catcher in every butcher shop or steak restaurant. Through the door, the customers can marvel at the product directly in the maturation process and look forward to a juicy dry aged steak.

THE DEVICES

Dry Aged meat and vegetables

SIMPLY WELL RIPENED MEAT

DRY AGING FRIDGE FOR THE KITCHEN

 

However, the dry aging is not only good in gastro restaurants and pubs. Even at home dry aging is easy with the DRY AGER®, for example. It does not need a high current and can therefore also be used in private households. The advantage is obvious for steak and beef fans: It always depends on a good piece of the best Dry Aged Beef at home. At a price of 60 – 80 Euros per Kilo for Dry Aged beef, it is an investment that pays off. A whole strip loin costs just 10 Euro net the kilo and from it many good steaks can be cut.

Cattle – DRY AGER

3 RULES

FOR GOOD QUALITY IN DRY AGING FRIDGES

RULE #1

The type of meat determines the length of the ripening process. For a cattle back, 4-6 weeks is recommended. Parts often need much less time, usually between 1 – 3 weeks. While cattle are the classic dry aged beef, more and more dry-ripened exotics are becoming more and more popular. For example, pork (for example, Iberico pigs), lamb, game and poultry are refined in dry aging fridges. The sensitive poultry, however, is matured only a few days, pig and lamb are tolerante 14 – 21 days.

Cattle on a field – DRY AGER

RULE #2

The origin (genetics, breeding, breed) of the meat is also important. The best breeds are those that do not grow very fast. This gives the meat a distinct marbling, which has a positive effect on the taste. Also those that are encouraged to move a lot and have fresh pasture.

DRY AGER UVC sterilization box

RULE #3

The climate in the dry aging fridge must be checked. This is the only way to guarantee the best quality. For this, it requires highly versatile technology that thinks. The DRY AGER DX 1000 even compensates for large fluctuations in the ambient temperature. The ingenious ventilation technology with active carbon filter and UVC sterilization box provides for clean and germ-free air in the cabinet. Thus, unwanted bacteria can not be formed at all.

DRY AGING

AT HOME

 

Those who decide on a dry aging fridge should be aware that the meat aging process is craft work. Although pre-cut pieces such as steaks etc. can be refined, the best result is achieved when the meat ripens on the bone. Anyone can buy back halves of beef or pork without a gastronomy license. It is best to order it from the butcher or slaughterhouse, because the meat should be really fresh. There are also many online suppliers who deliver good meat quality directly to your home. The cooling chain is also professionally guaranteed this way because transportation should be no warmer than 1 ° C. In order to be able to mature meat at home, not only should the conditions in the dry aging fridge be optimal, hygiene should also be of high priority, such as using gloves and mouth guards. Also, the work surfaces and cutting tools should be clean. This should be done to prevent harmful bacteria which can cause the meat to spoil rather than mature. Dry Aging can be done in the meat compartment.

THIS IS HOW
DRY AGING IN THE
DRY AGING FRIDGE WORKS

 

01


PREPARATION

Prepare the back and large pieces on the S-hook or the handle. Parts, such as ribs, can also be stored on slide-in shelves. Very small cuts should be avoided, because there wouldn’t be much meat left when the crust is cut off. Now patience is required. 3 – 6 weeks for the beef to mature. The reward when waiting is the wonderful smell of ham, yeast and a touch of musk in the dry aging fridge.

02


BUTCHERING

Whilst dry aging meat at home one needs some space in the follow-up. Before the meat is portioned, the crust is cut off. It is now as dark as black sausage and hard. Underneath this is the red-brown muscle meat. All steak cuts can be cut off the bone: Rump steak, Entrecôte, Porterhouse, T-Bone, Rib Eye, etc. If you have never butchered meat before, you should be smart. In addition, a good meat knife and, if necessary, a cleaver / splitter and a bone saw are needed.

03


POST-PROCESSING

If you want to dry age meat at home, you need some space for post-processing. Before portioning the meat, cut off the crust. It is now as dark as black sausage and hard. Underneath is the reddish-brown muscle flesh. All steak cuts can be cut from the back strand: Rumpsteak, entrecôte, porterhouse, T-bone, rib eye etc. If you’ve never cut meat before, you should make up your mind beforehand. You will also need a good butcher’s knife and, if necessary, a hatchet/splitter and a bone saw.

04


PREPARATION

Prepare the dry aged meat to room temperature. A marinade is not required. Good salt and some sharpness are enough. The best way to taste the meat is from the grill. But it does not always have to be steak. Dry aged burgers, fillet or roulades promise maximum taste. With these super conditions the DRY AGER® is not just for meat – ideal for sausages, wine and cheese. This means you can not only mature your meat at home, but also produce ham or salami, the controlled conditions in the dry aging fridge are ideal. Even cheese and wine keep well and improve on taste.

THIS IS HOW DRY AGING IN THE DRY AGING FRIDGE WORKS
Salami and cucumber - DRY AGER

SUPER CLIMATE, NOT ONLY FOR MEAT

DRY AGING FRIDGE FOR SAUSAGE, WINE AND CHEESE

 

A meat maturing cabinet such as the DRY AGER® can be used flexibly. It is not only suitable for maturing meat at home. The controlled conditions in the ripening cabinet are also ideal for sausage products such as ham or salami. Even cheese and wine find a good store in it, which preserves the taste.

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