You’ve probably visited a classy steakhouse where the menu included dry-aged steaks. However, if you’re anything like me, you probably passed on them because: 1) dry-aged beef is a little more expensive; and 2) you weren’t exactly sure what it meant for a steak to be “dry-aged” in the first place.
After today, you’ll know what a steak goes through during the dry-aging process (and why an aged steak costs more).
The Importance of a Good Dry-Aging Chamber
A good dry-aging chamber can help with the process and guarantee that the meat doesn’t go bad. Instead of aging the meat to perfection, a good aging chamber will have a cutting-edge ventilation system and advanced temperature control to prevent the meat from spoiling. To ensure an ideal drying and ripening process, these systems aid in creating a cold and humid climate.
From the moment you receive the beef, it’s crucial to properly store it to prevent spoilage. It should live in a climate between 34. 7 degrees to 35. 6 degrees Fahrenheit. Because of this narrow temperature range, it’s critical to maintain the appropriate levels. The ventilation system must also be taken into account because beef requires a continuous flow of fresh air to prevent the growth of harmful microbes.
The Aging Chamber Premium Dry-Aging Cabinet
The Aging Room Chamber creates a microclimate that is aging-friendly and natural to dry-age steak using precise climate control technology and a Himalayan salt wall. The Himalayan salt wall uses patented technology to help remove any unwelcome bacteria from the space. The salt not only contributes to the creation of a favorable environment for the aging process but also enhances flavor by drawing out a little bit more moisture. Visit our website or call us right away at 1 (888) 832-3376 to find out more about The Aging Room Chamber. Share on social media:
BUTCHER EXPLAINS AGING MEAT VS ROTTEN MEAT – How Do You Age Meat Safely?
FAQ
How does beef age without rotting?
Butchers and steakhouses can keep the beef free of harmful bacteria by using a dry-aging chamber that circulates cold, dry air. When the beef is hung inside the chamber, its entire surface is exposed to dry air, which creates a protective crust. The beef is less likely to spoil because of the absence of moisture.
How long can you dry age beef before it goes bad?
If you want the flavor of dry-aged beef but don’t want it to be overpowering, we suggest dry-aging your beef for no more than 45 days.
Why don’t you get sick from dry-aged beef?
Because it is aged but otherwise identical to raw meat, consuming raw dry-aged beef could make you sick. Dry-aged beef is entirely distinct from products like uncured hams (unheated meat products), which must meet certain hygienic standards and requirements before being consumed.
How is beef aged for 21 days?
21 days: Evaporation causes the steak to lose 10% of its weight in the first three weeks. Although the front and back of the meat leak water, the sides of the steak are waterproof thanks to the fat and bone there. As a steak ages, it will become more concave because meat shrinks with time.