Dry-aged – a term that makes the eyes of meat connoisseurs and meat lovers sparkle, is discussed in many forums and is now even practiced in some private households. With the method of Dry aging on the bone returns a form of Meat maturation which has been known for a long time – but is now perfected through technology as well as breed, genetics, feeding and husbandry.
The history of dry aging
Meat is in human history one of the most important foodstuffs . A successful hunt for big game promised food for a large group of people. However, for this to happen, the meat had to stored and preserved .
Unlike today, early humans also ate meat warm from the slaughterhouse. For example, it was cooked over a fire immediately during the hunt. If people wanted to To preserve and preserve meat , they first resorted to simple methods such as pickling in olive oil, storing it in its own roasting fat or sauces with vinegar, wine or even honey.
Also the Smoking played a role. However, all this happened because there were no cooling facilities. taste refinement did not play the main role.
Why does maturation need to occur
However, preservation is necessary because, for example, rigor mortis sets in in cattle no later than 10 hours after slaughter. This means that the meat hard and inedible becomes.
Today, however, the meat is often refrigerated and hung for several days. This is primarily for logistical reasons. Slaughtering is more likely to take place in slaughterhouses rather than directly at the consumer's premises, which means that the meat can only be processed later. For this purpose, the meat is first refrigerated to prevent spoilage. Cooling prevents the Maturation is necessary to restore the meat more tender and therefore edible .
This principle was recognized many centuries ago and slaughtering was moved to the cold season. The carcasses could then hang out in the cool winter months and were processed little by little.
With the introduction of the Cooling options This rhythm changed and slaughtering could take place throughout the year. From the current industry standard Wet maturation , the so-called Wetaging , up to dry aging on the bone, the dryaging, there are today many ripening methods and ways to preserve the meat during maturation to refine the taste .
Dryaging; the premier class
The Dry aging of the meat on the bone in a cooled environment under controlled conditions is the royal class and brings the meat not only the famous tenderness , but a very own taste . Due to the long maturation period and the high water loss During maturation, this meat receives a special value .
Hygiene and the constant Control of environmental conditions of the meat are for the perfect maturation This begins with the Choosing the right meat breeds right down to the cutting and the corresponding climatic conditions during ripening.
Today, dry-aged meat is often used for special occasions or discerning connoisseurs It stands out clearly from the industrial, wet-ripened mass-produced goods. Older people, especially those sitting at the table, commented appreciatively: “It tastes like it used to!”
We do the same with “Buy your Steak”: We want to traditional taste with our modern, hygienically adapted methods. Eating is a pleasure, and we should consciously embrace it. So please take some time for a meal with your grandparents.
Our dry aging method
With the help of dry aging we can perfectly matured meat At constant temperatures just above freezing and constant humidity between 75 and 85%, our meat (on the bone) matures at least 6 weeks long in specially designed Chambers with salt walls . The aging process ensures that the meat does not spoil or dry out excessively.
The result: visually and taste-wise unique compositions, aroma and tenderness Hardly surpassed. Meat that can age in this way loses up to 30% of its volume and weight, offering a genuine, authentic, and authentic flavor. Highest quality for pure steak enjoyment!
Since not all meat is suitable for the dry-aging method, we only use selected varieties.
Mature meat yourself - What options are available in private households
Meat aging is not rocket science, but it requires not only a lot of time and mindfulness , but also a extensive knowledge about the initial quality of the raw materials and the processes in the meat during maturation, but also the appropriate cutting after the product has reached the desired degree of maturity has reached.
What do I need for dry aging on the bone
A meat maturation on the bone basically requires suitable device or even a cold room This should include a constant temperature of less than 2 degrees as well as a Regulation of humidity There are various options available on the market Maturation cabinets Available in various sizes. Contrary to some rumors on the internet, a standard household refrigerator is not suitable for dry aging. It cannot provide the appropriate temperatures or the necessary humidity.
In addition to a sturdy table, you will also need a bone saw and flexible butcher knives in various sizes. An electric bone saw is recommended, although this can be purchased later—it is not a requirement. A vacuum sealer and the Storage option such as a freezer or a freezer to preserve the ripened goods.
Selection of meat
The decisive factor for the aging process is the selection of the appropriate meat. This does not only mean the cut that is given to the aging process, but also the Meat quality . An important indicator is the so-called fat cover of the animal or Marbling . The fat in the meat plays a crucial role in good taste in the matured product .
In addition to the breed of cattle, factors such as genetics, husbandry, and feeding play an important role. Basically, heifers (cows that have not yet calved) are used alongside steers. best suited for dry aging . Young bulls, on the other hand, do not achieve the best results.
As Section for private home ripening A beef loin is certainly the best choice, as it can then be easily cut into steaks using a saw and knife. It's important to consider the type of aging cabinet you choose, as smaller models won't accommodate a whole piece of beef loin.
The maturation
Dry-aging, and corresponding dry-aged products, are defined as meat that has been aged for at least four weeks. While the meat becomes more tender during the first three weeks, it gains flavor over the subsequent three weeks.
However, it is quite possible to mature a beef loin for longer than ten weeks. The decisive factors here are the Ambient conditions . The flavor of the product matures more slowly in a cabinet than in a large ripening room, which has a completely different air circulation.
It is therefore not necessary to process the entire cut of meat immediately. For example, you can cut a steak from the back and let the strand mature further . Here Your own taste decides when the meat has reached the appropriate level of maturity.
The cut
A very important point During the entire process, the Hygiene . This begins with the transport of the meat to the home. Here, the cold chain should be minimally interrupted, if possible, to ensure that no germs form on the meat.
During the ripening process, it is also important to ensure that the Dry the surface thoroughly and a corresponding crust forms. If mold or similar growth occurs, the meat should be generously cut out as a first step, and ideally, discarded. Hygiene during the aging process is the basic prerequisite for good taste and, above all, a hygienically flawless product.
It's especially important to trim the meat appropriately after aging. Hard and dark red edges must be trimmed off, as this layer may harbor germs. This should be done with great care, and it's better to remove a little more than a little.
If these steps are followed, there's nothing to stop you from aging at home. It's also important to have a trusted dealer who can provide the appropriate products and meat cuts for aging.
Of course, we're here to help you and give you the tips you need. We're happy to send you the appropriate cuts of meat for your aging process. Of course, we'll provide the quality you expect from us.
Dryaging – Chemistry in meat - What actually happens in meat during maturation
Maturation on the bone is one of the oldest ripening process in the world and has experienced a renaissance in recent years. This is mainly due to the return to the unique enjoyment and the tenderness of the meat to do.
Ultimately, it must be admitted that any form of meat aging is a "controlled decomposition." This is true of many foods, especially dairy products like cheese. We age these to refine and intensify their flavor.
From tough to tender
A few hours after slaughter, depending on the animal, the muscles begin to cramp. You can imagine this as a muscle contraction that doesn't stop. The reason for this is the lack of blood flow in the body and thus the lack of oxygen in the muscles, which in turn leads to a lack of Adenosine triphosphate , the so-called ATP.
This ensures, among other things, the breakdown of glycogen, which it converts into lactic acid in cooperation with oxygen. The lactic acid, in turn, can be transported away through the bloodstream. Dry aging under controlled conditions will be the Enzymes are activated , which can also Proteases These live by breaking down the rigid bonds between muscle proteins and thus help to make the meat tender again.
The framework conditions
In principle, aging meat on the bone is not complicated. However, the conditions must be right. Aging in a designated aging cabinet or aging cell is best.
The ambient temperature should not exceed 2 degrees, although it should be noted that a low temperature can lead to longer maturation period because the processes described above then run more slowly. The humidity should be between 85 and 90 percent. This is a A balancing act , as too high humidity leads to the formation of mold and too low humidity leads to the drying out of the meat. Here it helps if salt plates are placed in the ripening room, which Bind water from the air can.
Maturation cabinets that specially designed for meat maturation are, regulate the humidity themselves and are no longer dependent on tricks like table salt. Their electronic control always ensures a ideal ripening climate in terms of both temperature and humidity.
Intense aroma due to water loss
During the ripening period, the meat loses liquid and the so-called rind develops. The escaping water ensures a more intense taste of the meat, as it becomes more concentrated. This dry outer shell protects the meat and keeps the interior juicy and tender. However, it is essential that this dried shell be removed before consumption.
This process is accompanied by a fragrance that meat connoisseurs love. In addition to a light musk note, there is always a intense ham aroma in the air, which already allows conclusions to be drawn about the intense aroma of the meat.
The process of breaking down muscle proteins takes place in the first three weeks of maturation. The meat then has its maximum tenderness and continues to gain flavor through the continued loss of water.
Both the time and the high weight loss lead to a high value of this sensational meat. However, it should always be noted that personal taste and the environmental conditions during the maturation process play a major role. Influence on the ripening time have.
Dryaging – The Preparation - Perfectly prepare and enjoy dry-aged meat
Dry-aged products are not only trendy, but also Tradition . The extremely tender meat convinces with a mild aroma and does not necessarily require special treatment during preparation – but some tips on how to handle these products will of course increase the Enjoyment experience.
Pay attention to the thickness of the meat
Due to the long dry aging, the meat has lost a lot of liquid, but gained in flavor . When preparing, especially steaks, care should be taken that the Pieces at least 3 or better 4 cm high This allows the Degree of doneness of the meat easier to influence, because a thin steak quickly dries out and becomes overcooked.
The core temperature
The core temperature is always a matter of taste. While some prefer their steak cooked all the way through, others prefer it half-raw. Therefore, there is no universally acceptable core temperature. We generally recommend eating it at around 55-57 degrees Celsius (131-132 degrees Fahrenheit). This is best measured with a modern core temperature probe.
Before cooking, the meat should be allowed to come to room temperature for about one to two hours. Putting it straight from the refrigerator into the pan or on the grill is possible, but it's not good for the product.
Prepare backwards
Traditionally, the meat is seared in a cast iron or iron pan with a little clarified butter or beef fat and then placed in the oven to bring to the core temperature.
We recommend reversing this process:
Place the unseasoned steak or dry-aged meat in the oven or on the indirect side of the grill and let it cook at an ambient temperature of approximately 120 degrees Celsius to 52 degrees Celsius. Then, brown or grill it on all sides in a preheated pan or directly over the fire. Let it stand for another 3 to 5 minutes to allow the boiling juices to fully redistribute throughout the meat.
This preparation not only gives you a steak with the right core temperature , but also one with a crust – crispy on the outside and tender and juicy on the inside.
The meat is now cut into so-called Sliced into thin slices, ideally across the meat grain, to make the steak even more tender. It is important to taste the steak first without seasoning to special taste of dry-aged meat To enjoy. Depending on your taste, you can, of course, add coarse sea salt and a little pepper if necessary. The coarse sea salt not only adds flavor, but also a slight crunch.
Be careful with spices
Basically, before Preparation of dry-aged products Don't be afraid. Anyone who knows how to fry or grill a steak won't have any problems with dry-aged cuts of meat. It's important to be a little more careful with the seasoning during preparation, as otherwise the delicate and mild flavor of the dry-aging process can quickly be overpowered.
Enjoying one of our dry-aged products isn't just about the taste; the preparation should also be fun. This requires taking the time to bring the meat to the desired internal temperature at a low ambient temperature.
Then nothing stands in the way of enjoyment!
Perfectly matured meat for ultimate enjoyment
