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Knowledge, Dry Ager

Dry-Aging: The best meat for maturing


Dry-Aging: The best meat for maturing

Dry aging is trend. In trendy restaurants or even beef clubs it is celebrated and offered. That the topic meat ripening become interesting again, also shows that many home cooks have completed the industrial meat and rather a bit more money are willing to spend. Ultimately, it pays in in taste, because matured meat has more flavor, better texture and is by no means watery, when it is placed in the pan or on the grill. The Dry-Ager is now also available for home use to provide the basis for best carnality. But which meats are not suitable for aging and what more?

Beef – The classic of Dry-Aging

Meat types for dry agingBeef is kind of a classic for the maturation, because the meat is wonderfully tender and gains flavor. Up to 28-day aged beef is optimal for the taste. Of course there are butchers who play the whole thing on the top and keep it much longer – one year matured meat I’ve seen, whether it is good, is something I can not judge. The fact is, and there is agreement, that beef aged up to 28 days is perfect – everything beyond that intensifies the flavor. In addition, it should be noted that the longer the process takes, the more weight the meat will lose. Thanks to our special technology it is a maximum of 10% with the DRY AGER. Other methods can be up to 30% depending on the breed and processing of the animal.

Pork – Can also be aged well

Exotic, but not impossible, the maturation of pork. In particular, some pieces lend themselves excellently. Particularly suitable is meat from the Mangalitza pig, because this is very aromatic and has a higher fat content. The natural flavor of the meat from the pig Magalitza wins by maturation on bone, a lot more wealth. But the Dry Aged steaks from the “Alten Schwein”, a German country pig, are highly recommended. The maturation can here take up to 22 days and bring an additional profit of flavors.

Poultry Dry-Aged? Experts say yes to it!

One will not believe it, but it makes perfect sense to make certain poultry breeds age somewhat. So meat experts have successfully tested this with black feather chickens. The Dry Aging intensifies the poultry taste and slightly firmer meat of free-roaming animals receives a delicate texture and remains wonderfully juicy. The color of the animal somehow changes, it is dark and the meat is after 14 days significantly drier – after preparation soft as butter and much more aromatic.