Dry aged cabinets

Dry aged cabinets

Who wouldn't want a nice piece of tender meat and a good taste? Your meat really comes into its own with a dry aged cabinet. By means of this maturing cabinet you create an extraordinary taste sensation with time and the right conditions. View our range of dry aged cabinets and discover it for yourself!

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What is dry aging?

With dry aging, dry air is brought around the meat. This causes the outside of the meat to dry out and turn dark. There is also a whitish wax layer on it. That is fat from underlying cells, which is pushed out when the cells dry out and shrink. This creates a dry layer that vacuum seals the inside. As lactic acid enzymes break down the hard cell walls, the meat becomes more tender and the flavor develops further, resulting in a full, nutty meaty flavor.

Meat with 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 permissible storage temperature). With every increase in temperature, the lactic acid enzymes get the chance to break down the cell walls. The system also detects the relative humidity and adjusts it if necessary. A rapid increase in the humidity in the cabinet 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 adapts to the circumstances or the amount of meat to slow down or speed up the process. And because bacteria and fungi hardly flourish in drier air, dry aging does not cause spoilage.

Dry aging provides more flavor

Aging in the dry age cabinet gives the beef more flavor, with deeper flavor accents. Current fresh steaks often have neither taste nor taste. In dry age, the lactic acid enzymes ensure beautifully red, tender meat. There are also differences when baking at the consumer's home. With fresh meat, the moisture evaporates in the pan during preparation. Fresh meat must therefore simmer first to let the moisture evaporate before you can fry it. Dry age meat has already lost its moisture and can therefore be fried immediately. The sugars on the outside immediately crystallize to form a crispy outer layer. And because the meat sears immediately, the inside remains beautifully soft and tender. The flesh also has a wonderfully distinctive aroma. The presence of bone gives an extra flavor accent, but it can also be done very well without bone. Another important advantage of dry age meat is that it does not have a long shelf life. The best ripening time is between four and eight weeks. After that, the process comes to a standstill. The meat does not go bad, but it also does not get better.

Meat with a story

Our dry age cabinets or aging cabinets are real eye-catchers in a restaurant or butcher shop. This way, guests and customers can immediately see what is happening. This gives the entrepreneur the opportunity to talk about the maturing process, as is also the case with wine, and to have it tasted. Consumers appear to be very interested and ask a lot of questions about the meat on display. To also hang pre dry aged meat in the cupboard. The process is then faster than with fresh meat, so the demand can be met more easily. In addition, women in particular associate fresh meat with a dead animal. With pre dry age they are not bothered and even find it interesting. And with multiple stages of the dry age process you can clearly show the progress. It becomes even more attractive if customers can buy the piece of meat in advance, after which their piece, provided 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 South European countries have a tradition with meat drying, just think of dried hams. But there is now also that interest in the Netherlands. Five years ago it was really a niche market. Now even retail is plunging into it. Would you like to know more about the dry aging process or do you have a question about one of our dry aged cabinets? Then contact us. Our experts in catering kitchens are happy to help you!

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