Good dry aged beef costs money. The dried-ripened beef is considered a delicacy and this is also expressed in the price. But is it worth the effort to reach into your wallet – and if so, what makes dry aging so special?
Beef must ripen after slaughtering in order to be edible. In recent years, an old craft tradition has been rediscovered in meat ripening: dry aging.
The meat is hung dry on the bone. That means it hangs in the air for up to six weeks at temperatures just above freezing point. Thanks to chemical processes, unique flavours are created in the dry aged beef and the meat is given a delicate consistency.
This distinguishes it from wet-ripened mass-produced products. For the special dry aged touch, three main factors play an important role: time, quality and dedication.
In the peace and quiet lies the taste
Dry aged meat is so popular because of its unique taste. The beef takes time to develop the unforgettable dry aging aroma. It takes at least three weeks for the dry age beef to mature. However, it can hang for up to eight weeks. The aromas develop further and the taste intensifies.
Anyone who invests so much time in meat ripening also wants a good result. However, this can only be achieved with a high quality ripening cabinet and high-quality goods. Dry aging is only possible with freshly slaughtered meat, preferably in large portions and on the bone. The beef should have an even fat marbling.
They only have animals that have had enough time to grow. For good dry aged beef, as with meat products in general, keeping them in a species-appropriate manner is the better choice.
Because happy animals give better quality meat.
Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. This is the only way to create an incomparable taste experience. It requires patience, precision and dedication. The latter is above all a holistic engine for meat ripening.
If you want a good steak, you have to choose your origin respectfully, because every piece of meat was once an animal. Dry aging requires endurance, which is nourished by the anticipation of the end product. The ripening process must be monitored and controlled so that the meat does not spoil.
All this requires commitment and some knowledge, but above all time. Dry Aged Beef is no fast food.
Freshly slaughtered meat doesn’t taste good. Only the somewhat deeper grasp into your wallet pays off in culinary terms.
Dry Aged Beef is characterised by its nutty-buttery aromas and its delicate consistency. If you want to mature yourself, you are on the safe side with a ripening cabinet like the DRY AGER®.
The advantage of dry-ripening is certainly that it is cheaper. High-quality, fresh meat costs just a quarter of the price of Dry Aged Beef.
In addition, the taste can be optimised by the self-chosen ripening time. Whether from the butcher or home-grown, dry aged beef is a delicious gain.