What is the Point of Dry Aging Beef?
Over the last two decades, there has been a resurgence in the demand for dry-aged beef from steak connoisseurs. Dry-aged steak provides the ultimate experience and unique opportunity to dive into a different flavor profile and level of tenderness.
The point of dry aging beef is to allow the meat to age in a controlled, safe, and healthy environment in order to enhance the flavor and tenderize the meat. Dry-aging beef creates a distinctive flavor described as rich, dense, and umami, a flavor that cannot be achieved other than the dry-aging process. This is why steak lovers have brought back the popularity of dry-aged beef.
How the Dry-Aging Process Works
One of the two main reasons dry-aging beef is so popular is because of its taste, often compared to nutty, rich notes. During the dry-aging process, moisture is drawn out of the beef and redistributed throughout the beef. The beef becomes more concentrated, causing the taste and flavor profile to change and become stronger.
The second reason customers enjoy dry-aged beef is because of its tenderness. The dry-aging process requires air inside to be constantly circulated, causing the natural enzymes to break down tougher muscle fibers, connective tissue, protein, fats, and glycogen. This is another perk that can only be achieved through dry aging.
Dry aging typically occurs “behind the scenes” in warehouses and cold rooms that are not traditionally exposed to public viewing. A cut of meat will age there from anywhere between 14 and 240 days, but many professionals and chefs say the sweet spot falls between 30 and 45 days.
Dry-Aging at Your Restaurant
The point of dry-aging beef at your restaurant is to provide your customers with the ultimate steak-eating experience. Being able to bring this thousand-year-old process into a modern setting and give customers an exclusive look at the process will put your business on the map, setting you apart from competitors. Another reason to offer dry-aging is that its flavor is unique and delicious, allowing your customers to expand their palettes.
Dry-Age Beef with The Aging Room Chamber
If you want to offer dry-aged beef to your customers, The Aging Room Chamber offers modern technology to age the beef while showcasing the dry-aging process in a beautiful display. Our patented chamber is equipped with advanced technology that maintains the temperature, humidity, and air levels required to age beef properly. It is also designed with an illuminated wall of Himalayan salt bricks. In addition to enhancing the appearance of the meat, the salt also assists the dry-aging process, acting as a natural element to ripen the steak.
Between the combination of lighting and finishes inside the chamber, your customers are bound to enjoy viewing the process through the chamber windows. Showcase the process of dry-aging to draw in more customers and facilitate your chef’s creative freedom. You can use the chamber for beef and also pork, lamb, poultry, and fish. Learn more about The Aging Room Chamber and the technology that perfects the meat aging process.
