A Technological Device And An Art Object That Produces Top-Quality Dry-Aged Meat
That is why at The Aging Room® we created the perfect blend of aesthetics and utility. This is an art piece that serves the purpose of producing high-quality dry-aged meat.
When your customers walk into your restaurant, butcher shop, or retail store, they are immediately captivated by the sight of thoughtfully presented meat on the exquisite palette of colors of a Himalayan salt wall. The Aging Room is designed to create an immersive experience for your customers, sparking their interest and starting a conversation about the unique presentation and quality of your aged meat products. As a result, you have the opportunity to educate your customers on the benefits of aged meat and ultimately increase sales, as the Aging Room perfectly ages, showcases, and helps selling your products.
Salt is a crucial ingredient in the process of meat dry-aging. The primary objective of incorporating salt into the process is to facilitate the traditional and 100% natural aging process, which ultimately results in an exceptional taste. One of the primary purposes of using salt during the aging process is to prevent excessive meat loss. To achieve sufficient saturation levels, it's crucial to use a substantial amount of salt rather than just one or two slabs. By following this process and using salt, you can expect a meat loss rate of around 10–15%. However, if you skip the salt, you can expect a much higher loss rate of 40% or more. Salt has antibacterial properties that are especially useful in the meat aging process. The chamber produces a salty microclimate with controlled air circulation, temperature, and humidity. You don't need to move the meat inside; the air will move around the meat. The Aging Room matures exclusively with salt. The maturing process dissolves the salt in the air, creating a thin film of salt that envelops the meat. The Aging Room microclimate evaporates the moisture out of the meat, enzymes work to break down the fibers and tenderize the beef, and as a result, the taste increases. The process gives the meat a desirable Umami taste.
Here we continue our series about dry-aging meats
Pork Dry-Aging
Pork, unlike beef, loses less weight during this process due to the presence of bacon and rind that protect it from excessive drying.
However, when it comes to dry aging pork, older pigs aged up to a year are preferred, as the meat cuts are firmer and the bacon stays firm for longer without the risk of going rancid.
If the pork is aged for a week or longer, its flavor and tenderness are enhanced, but cutting it becomes more difficult as the fat becomes firm. When pork is aged in halves or as a whole ham, it is protected from severe drying. However, it is still recommended to brush the lean, unprotected parts with rendered pork fat after 3 to 4 days. This step helps to ensure that the meat stays moist and tender. Flaming the rind and bone sides of the pork again is also beneficial, as it kills any germs that may be present. Dry-aging pork in this manner can extend the aging time up to four weeks and even up to six weeks in the Premium Meat Aging Chamber—the Aging Room. Overall, dry-aging pork is an excellent way to enhance its flavor and tenderness, and with the right technique, it can be a delicious and rewarding culinary experience.
Best cuts for aging: pistol (ham with back and rind); ham with rind; back with rind. For the best aging performance, cut areas should be rubbed with rendered pork fat.
Learn More About The Aging Room®'s Chamber
By combining traditional aging processes and modern technology, The Aging Room® uses state-of-the-art climate control equipment with Himalayan salt to create an aging-friendly, natural microclimate to dry-age steaks to their fullest potential. The steak rests and ripens in the natural environment, never frozen, vacuum-sealed, or chemically preserved, allowing restaurants, butcheries, and retail shops to utilize every part of the meat. Learn more about the benefits of The Aging Room Chamber.
