DRY AGING – THE ART OF MEAT MATURING

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AN OUTCOME WORTH WAITING FOR ……

THE DRY-AGER® MEAT MATURING FRIDGE

The dry aging of meat is one of the oldest techniques out there when it comes to meat maturing.  The entire strip loin or joints are hung at a set temperature and time in a refrigerated cabinet, where it is exposed to a steady humidity and optimal air quality.  Here it can mature, rest and reach its highest possible grade, instead of being subjected to being wet aged in a plastic bag. Open, it can do what meat loves to do best – breathe.

The dry aged meat over a designated time becomes refined, unique and it’s aroma intensifies.  And the texture cannot be compared to an “ordinary piece of meat”.

THE RESULT

THE PERFECT STEAK IS A MATTER OF PERFECT TIMING

When it comes to meat – beef is best suited for the dry aging process, especially the strip loins.  This meat significantly improves in flavour and texture, due to the fact that is has a high fat content.  The longer the meat spends in the DRY AGER® meat maturing fridge, the more it’s flavour intensifies.  During this time, the smell within the cabinet is very distinctive.

The dry aged beef darkens on the outside and a crust is formed.  When the meat is ready to be removed, this crust is trimmed away and the meat is separated from the bone and cut into steaks.  The dry aged beef can be prepared on the grill or in the pan  just like a normal steak, although, it cooks a lot faster.

The end result gives a much softer texture and a “nutty” smell and taste.  The secret is oxygen that teases the natural enzymes of the meat over time.  Time, that transforms the meat without it acquiring an iron flavour associated with wet aged steak.

THOUGHT THROUGH TO THE END

THE DRY AGER® MEAT MATURING FRIDGE

Aesthetically pleasing to the eye with it’s design, the DRY AGER® is packed with patented systems that ensure a perfect result is achieved every time.

The tinted glass door of the fridge, protects the valuable contents from the harmful influence of UV light.

Inside the meat ages on the bone at a constant humidity of around 85% and a temperature of 2ºC.  The precise electronic control system ensures accurate temperature regulation, which can be set in precise 0.1ºC increments.

Furthermore, the humidity can be accurantely controllled and set in 0.1% steps of between 60% and 90%, thanks to the integrated HumiControl® system, even without  a water supply.

The DX AirReg® system guarantees a perfect microclimate, an ideal airflow and continuous sterlization inside the DRY AGER® (even if the outside temperature fluctuates).

The DX1000® and DX500® are the first dry aging fridges, worldwide, that combines an activated carbon filter with an active UVC ventilated system, which sterilizes all of the air in the fridge every minute.  As a result, germs and bacteria don’t stand a chance.

THE RANGE

The ambition of the German manufacturer was to develop and produce a professional dry aging fridge that doesn’t depend on a water supply and looks as great as it works.  They succeeded with the DRY AGER®.  The exterior has a timeless, modern design and the interior boasts modern technology.  Craftsmanship meets high tech, protected with 5 patented systems. 

LIGHT & EMOTION

BEST DRY AGING TECHNOLOGY

HOW YOU BENEFIT

The weight loss in the DRY AGER® is surprisingly little.

Beef loses, after 4 weeks on the bone, only approximately 7-8% and after 6 weeks only approximately 12%.

Top quality steaks, command top price and only after a few rotations from stocking, maturing to selling has the DRY AGER® paid for itself.

The DRY AGER® is not only limited to beef it can also be used for the production of charcuterie, air drying cured ham and many other meats, as well as storing cheese.

For more information on how the DRY AGER® can benefit your business:

Tel: Andrew on 0800 772 3961

Email: andrew@coolgameuk.com

Visit: www.dry-ager.co.uk