Dry aging is the process of aging meat over a period of time in the perfect environment. The process of dry aging has been around for centuries, it was originally used as a method of preservation which was done using caves and cellars.
Today, dry aging is no longer used as only a method of preservation. With the invention of fridges and freezers and packaging there are other ways to preserve meat.
Despite this, many meat lovers can appreciate the dry aging technique which is now a delicacy due to the time and risk involved with the process.
The reason why dry aging is still so popular is due to its unique ability to naturally amplify the flavours in meat. In this article we explore some frequently asked questions about dry aging.
How Long Has Dry Aging Been Around?
It’s hard to put an exact date on when dry aging was first developed, although many say its roots date back to when civilization began and was used as a way to preserve meat.
Back then it is assumed that caves would have been used due to their cool temperatures and perfect humidity levels which is an essential for dry aging.
As time developed it is thought that people may have begun to use cellars. By the 1950s when refrigeration was developed, dry aging was no longer necessary in order to preserve meat, this development in refrigeration only accelerated the industrial process.
What Is Dry Aging?
The process of dry aging put simply is the controlled decomposition of meat. However, it is not as gruesome as it might sound.
If you put your piece of meat in a controlled environment such as a fridge, you can transform the flavour of your meat.
The transformation of taste happens as enzymes break down, moisture is pulled out and the flavour is concentrated. This not only naturally amplifies the existing meaty taste, it actually makes the meat a whole lot more tender.
How Long Does The Process Take?
In order to achieve the classical dry aged taste from beef it is recommended that you leave your meat to dry age for a minimum of 21 days.
Although it really is a matter of preference, the most popular dry age time is around 30-40 days, this is described as the sweet spot because it is when you can really taste the distinctive flavors of dry aging which are often described as nutty.
If you really want to experience the full unique flavours of dry aging, steaks can be aged even longer, at around 50 days and onwards you will be able to taste bold notes of blue cheese which some describe to be quite funky. Ultimately the process depends on the individual, the cut of the meat and your personal preference.
How Much Does It Cost?
As dry aging is a delicate process due to the risks of spoilage involved, it can be relatively costly, particularly when buying from a restaurant.
As moisture is drawn out of the meat during the dry aging process, this moisture loss affects the weight of the meat consequently decreasing the product’s yield. This is another reason why it is expensive because it actually costs restaurants money to produce.
Due to this loss in product yield, up to 30% of the weight can be lost. However, this loss in weight is made up for with the concentrated flavour and succulent texture. Ultimately, the cost is dependent on the cut of meat, the weight and also the length of time it has been dry aged.
It is possible to reduce the cost of dry aged meat by investing in a dry aged fridge meaning you can do it from the comfort of your own home.
Is It Worth Investing In A Dry Age Fridge?
Now that we have covered the cost of the dry age process, if you are already a dry aged lover or feel you need to try it, you might be wondering if it is worth investing in a dry age fridge.
There are a variety of dry age fridges on the market at the moment, our favourite is Steak Locker due to it being the world’s first smart dry aging fridge. This means it has additional benefits when it comes to dry aging which include the ability to track the progress of your meat whilst being able to constantly monitor the temperature and humidity levels in your fridge from your phone.
This is all done through specially designed smart technology and the integration of a smart app that connects to the fridge.
Why Can’t I Use A Normal Fridge For Dry Aging?
The reason why using a fridge specifically designed for dry aging is that it minimises the risks associated with dry aging.
This is because you can ensure the fridge is the right temperature and humidity, if you were to use your normal fridge, constantly accessing it would affect these levels and could cause the meat to spoil. Furthermore, investing in a separate dry age fridge helps to prevent the risk of the cross contamination of flavours.
This can happen if you use a normal fridge with other produce in and could lead to your milk taking like dry aged beef or worse your dry aged beef tasting like gone off milk.
How To Cook Dry Aged Beef?
We usually recommend grilling dry aged meat in order to preserve the dry age flavours. This is because other methods such as smoking can over power the dry aging flavours. This would make the whole process of dry aging a waste of time, money and resources.
An important tip is to always undercook your beef at first rather than over cook it and ruin the flavours. Remember- you can always add cooking time but you can never uncook a steak.
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