Why Dry Age Meat?
Dry-aging is an old and natural process. However, in recent years there has been a resurgence of demand from steak-lovers who want to experience the ultimate steak and understand that dry-aged steaks give them that opportunity by greatly enhancing the flavor and tenderness of beef.
Simply put, dry-aging improves beef in two ways. During the dry-aging process, some moisture is expelled and redistributed in the beef, enhancing the flavor and tenderizing the steaks. Dry-aging beef results in a distinctive flavor that have been described as a rich and dense beefy flavor. It’s no wonder steak lovers love dry-aged steak.
How Dry-Aging Meat Works
During the dry-aging process, moisture is drawn out of the beef and redistributed through the beef. This creates a dense beef flavor with nutty and rich notes. Also, the dry-aging process causes the natural enzymes to break down which makes the beef even more tender. Aging processes can vary anywhere between 14 and 240 days. The sweet spot for today’s steak connoisseur seems to be between 30 to 45 days.
To achieve the ultimate dry-aged steak, the air inside the dry-aging chamber is constantly being circulated as the enzymes in the beef’s cells break down protein, fats, and glycogen. This causes the meat to become tender, softer, and more palatable. As the beef dry ages, it also loses its moisture. When this occurs, the beef becomes more concentrated, and as a result much more delicious.
Why Dry Age Meat at Your Restaurant
Dry-aged beef is one of the ultimate steak-eating experiences a restaurant can provide its customers. A behind-the-scenes look at this thousand-year-old process in a modern setting will put your business on the map as a destination for steak lovers and set you apart from your competitors. The dry-aged steak flavor is unique and delicious, allowing your customers to expand their palettes. Combined with the behind-the-scenes experience, you are bound to attract true steak connoisseurs to your business.
The Best Dry-Aging Chamber: The Aging Room
The Aging Room Chamber offers you a natural way of aging beef while showcasing the dry-aging process in a beautiful environment. Our patented chamber is equipped with an illuminated wall made of bricks of Himalayan salt. The combination of lighting and finishes inside the chamber enhances the enjoyment your customer is bound to experience while viewing through the chamber windows.
Showcasing the process of dry-aged steak is not the only benefit to dry-aging beef at your restaurant. With our dry-aging chamber, you are acquiring a beautiful display that will draw more customers in and raise the status of your restaurant. You will also facilitate your chef’s creative freedom through aging meats other than beef like pork, lamb, or even poultry.
In addition to enhancing its appearance, the salt contributes to the drying process and acts as a natural element that ripens the steak without exposure to any additional processes. Learn more about The Aging Room Chamber and the technology that perfects the meat aging process.