Why Doesn’t the Meat Rot When Dry-Aging?

Why Doesn’t the Meat Rot When Dry-Aging?

Adding dry-aged steak to your menu will surely attract more patrons. With its distinctive flavor profile and tenderness, new customers will be intrigued, and connoisseurs will be excited to taste the delicious dry-aged steaks. However, in order to properly dry-age beef to ensure that it doesn’t rot, and instead, harness the rich, nutty taste, it has to age in optimal conditions.

 

Many dry-aged steaks age anywhere from 28 days to 240 days. The longer the steak ages, the stronger the flavor. A typical sweet spot is between 28 and 45 days. Using a sealed chamber, the steak has to maintain specific humidity, temperature, and ventilation levels.

How to Dry-Age Beef Properly

In order to dry-age beef properly, you need to have a room or chamber built for the sole purpose of the meat dry-aging. The aging chamber has to have the right specifications to create appetizing and palatable dry-aged steaks. The most important factors to consider when dry-aging steaks are:

 

MOISTURE & HUMIDITY

Dry aging slowly pulls the moisture from the beef, decreasing the water content as time goes on. This process is what tenderizes the steak and creates its unique, savory flavor. A dry-aging chamber should ideally maintain an 80% humidity level.

 

TEMPERATURE

Another important part of the aging process is the temperature. The chamber works as a fridge carefully controls the temperature in a very specific window to keep the meat from going bad. The proper climate falls anywhere between 33.8- and 37.4-degrees Fahrenheit.

 

VENTILATION

A lot of air goes through a dry-age chamber to consistently circulate fresh air, maintaining the perfect climate. It also helps in oxidation, which is what creates that famous dry-aged appearance of the beef.

 

ANTIBACTERIAL

 

You have to create an antibacterial environment inside the meat aging chamber.

 

Dry-Age Steak with The Aging Room Chamber

Not only is dry-aging about the flavor and tenderness, but it’s also about the experience. The dry-aging process is typically done in a warehouse, off-premises, hidden from customers' eyes. And what if you could bring that process in-house, show the process for your customers? Having a front-row seat to the aging process can put you above your competitors.

 

The Aging Room is not only a vetted, patented chamber that helps create the perfect dry-aged steak, it also creates a beautiful display for your customers to see. On top of our meat aging technology, The Aging Room chamber is also equipped with an illuminated wall made of bricks of Himalayan salt. The salt contributes to the presentation of the beef and the drying process, acting as a natural antibacterial element, adding flavor and aroma to the dry-aged steak. This helps the meat ripen without exposure to any additional process.

Adding dry-aged steak to your menu will surely attract more patrons. With its distinctive flavor profile and tenderness, new customers will be intrigued and connoisseurs will be excited to taste the delicious dry-aged steaks. However, in order to properly dry-age beef to ensure that it doesn’t rot, and instead. harness the rich, nutty taste, it has to age in optimal conditions.

Many dry-aged steaks age anywhere from 28 days to 240 days. The longer the steak ages, the stronger the flavor. A typical sweet spot is between 28 and 45 days. Using a sealed chamber, the steak has to maintain specific humidity, temperature, and ventilation levels.

Learn more about our technology and how our chamber successfully dry ages steak to perfection.
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