Dry aged cabinets

Dry aged cabinets

Dry aging brings dry air around the meat. This dries the outside of the meat and colors the dark. A whitish wax layer will also be added. That is fat from underlying cells, which is pushed out as the cells dry out and thus shrink. This creates a dry layer that closes the inside vacuum. As lactic acid enzymes break down the hard cell walls, the meat becomes more tender and the taste develops further, resulting in a full, nutty meat flavor.

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Meat with a story offers added value

Dry age is becoming increasingly popular due to the tenderness, taste and shelf life of dry age beef.

The temperature in the dry age cabinet fluctuates, but never exceeds 6.2 ° C (below the legally prescribed maximum allowable storage temperature). With each temperature rise, the lactic acid enzymes have the opportunity to break down the cell walls. The system also detects the relative humidity and adjusts it if necessary. A rapid rise in the humidity in the cupboard usually indicates that a lot of fresh meat has been added or that the doors have been opened relatively often. The installation then lowers the humidity. For example, the system automatically adjusts to the circumstances or the amount of meat in order to slow down or speed up the process. And because bacteria and fungi hardly thrive in drier air, no deterioration occurs with dry aging.

More taste

Ripening in the dry age cupboard gives the beef more flavor, with a deeper flavor accent. Current fresh steaks often have no cracking or taste. in dry age, the lactic acid enzymes ensure beautiful, tender meat. There are also differences when baking at the consumer's home. With fresh meat, the moisture evaporates during preparation. Fresh meat must first simmer to allow the moisture to evaporate before you can fry it. Dry age meat has already lost its moisture and can therefore be baked immediately. The sugars on the outside crystallize immediately to form a crispy outer layer. And because the meat sears immediately, the inside stays nice and soft and tender. The meat also has a delicious characteristic odor. The presence of bone gives an extra flavor accent but it is also very well without bone. Another important advantage of dry age meat is that it has no extreme shelf life. The best maturing time is between four and eight weeks. After that the process stops. The meat does not spoil, but does not get better.

Meat with a story

Our dry age cabinets or maturing cabinets are real eye-catchers in a restaurant or butcher shop. In this way guests and customers can immediately see what is happening. This gives the entrepreneur the opportunity to talk about the ripening process, as is also the case with wine, and to have them taste. Consumers appear to be very interested and ask many questions about the meat on display. To hang pre-dried aged meat in the cupboard. The process then proceeds faster than with fresh meat, so it is easier to meet demand. In addition, women in particular associate fresh meat with a dead animal. With pre-dry age they are not bothered by it and even find it interesting. And with multiple stages of the dry age process you can clearly show the course. It becomes even more attractive if customers can buy the piece of meat in advance, after which their piece, with a name label, is placed in the 'shop window' to undergo the dry age process.

The Netherlands has a culture of fresh meat. America but also Southern European countries have a tradition of meat drying, just think of dried hams. But that interest is now also in the Netherlands. Five years ago it was really a niche market. Now even the retailers are concentrating on it.