Dry Ager Meat Maturing: Everything You Need To Know

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Dry Ager Meat Maturing Everything You Need To
Know
The dry-aging process is quite expensive, both in
the equipment required and in the investment cost
of the meat. It's not something you can do
(properly) with a plastic bag or box, and you
have to be prepared to cut out a good chunk of
the final product that you worked so hard to
create. Now if you're still on board after
reading all of that, here's what you need to
know It is a post mortem treatment for beef
designed primarily to enhance flavor, with the
secondary benefit of promoting tenderness. Flavor
development is determined by a reduction in
moisture that correlates with a concentration of
flavor and the cultivation of "good" mold and
bacteria to give the meat a funky, nutty profile.
In short, dry-aging makes the meat taste really
good. What kind of steak can be dried at
home? This is very important. You must not age
individually cut steaks. Technically speaking,
you can age individually cut steaks, but it's a
colossal waste and silly to do so. Your meat will
shrink tremendously in size as it loses water
through the aging process. When you combine the
amount of skin cutting that needs to occur along
with the smallest size, you will barely have a
sliver of steak left.
What must be dry aging is whole sub-primary or
larger muscles. For example, a strip of
tenderloin (bone-in), or a rib 107/109 (basically
a giant slab of ribeye on the bone). It doesn't
matter if it's grains or grass-fed animals, it's
just a matter of personal preference. You want to
look for meat that is on the bone, not because it
tastes better, but because you can cut through
the bone during cutting and not lose any meat. If
you read on, I'll explain why you cut the bone
instead of cooking the meat with the bone.
The quality of the meat also matters. You should
use meat with a minimum degree of marbling,
Choice grade or higher, and stay away from cuts
that are too lean (such as round). Lean or lower
grade meat does not develop significant flavor
enhancement because the marbling is slight. Fat
equals flavor, so the absence of fat means you
are missing the flavor foundation you need to
build on.
Feel free to experiment a bit with other cuts,
like beef short rib, as long as you remember that
you will need to trim off any skins. For example,
dry-aging may not be suitable for a breast, where
the floor may already be too thin to cut and
sacrifice further. In their own experiments, CAB
also noted that dry-aged brisket did not absorb
any smoke flavor, and thus determined that
dry-aged barbecue ribs were useless
exercise. Maybe it's a no-brainer, but since this
is an attempt at a complete guide all dry-aging
should occur with unwrapped meat, where the cuts
are placed "naked" in the refrigerator. If you
leave the meat in any vacuum bag it is called wet
aging.
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How long should the meat age?
This is where the art of dry-aging becomes a den.
Let's chat for a moment about cuteness. Yes,
dry-aging can help tenderness, but it is done
primarily to intensify the flavor. After about 28
days of aging, the meat is as tender as it will
become. Technically speaking, for you fans, it
has the ability to continue to soften up, but
it's practically insignificant beyond this point.
What you're seeing now is the intensity of the
flavor and the nutty notes of the mold and the
controlled decomposition (yes, not the most
pleasant way to put it, but that's literally dry
aging!). Short answer how long you allow the
meat to age depends on many factors. What cut are
you wearing? What kind of mold do you have in
your fridge? Is it more intense than other
strains? How much of that mold is there? And most
importantly what is your personal preference? It
usually takes at least 30 days before you can
begin to taste the characteristic dryaging
flavors. My personal preference is between 60 and
80 days. That may change as I get to know my own
settings better (in terms of flavor intensity).
After a certain point, dry-aged steak goes a
delicacy. That is, the more fun it becomes, the
fewer people it will attract. Sort of like a
light blue cheese versus gorgonzola. One is much
more humid than the other, and some palates find
it too overwhelming. You must also consider the
loss versus the gain. The longer you let the meat
mature, the thicker and tougher the skin will be,
ergo, the more you will have to cut. There comes
a point where the benefit of flavor enhancement
is negated by the sheer loss of product and
shrinkage. The message here is don't be a hero.
You're not okay because you left a tenderloin in
your fridge for 365 days so you can brag to your
Facebook friends that you're eating a year-old
steak. Slow down your roll. Try less before
trying more. The Final Note One of the best
steak dry ager fridges has an intuitive design,
the Kingsbottle. The stainless steel optic is an
eye-catcher in any butcher or steakhouse. Through
the door, customers can marvel at the product
right into the ripening process and look forward
to a juicy, dry-aged steak. So what are you
waiting for! Buy Steak Dry Ager Fridge for Sale,
and enjoy the relishing taste of steak. Visit-
https//www.kingsbottle.com.au/collections/steak-d
ry-ager-fridge