What is dry aging？
The History
The history of meat aging is quite extensive. Butchers from various countries have long understood the distinct qualities of different meats. The simple process of hanging large cuts of beef and allowing them to mature to increase tenderness and flavour represents the early practices of beef dry aging.
A major challenge in the past was the lack of refrigeration technology, which made it difficult to control the temperature during aging and could lead to unwanted bacterial growth. In the 1940s, vacuum packaging technology was introduced to the food industry. By the 1970s, wet aging of beef became mainstream in the North American market, and by the 1980s, it accounted for 90% of the U.S. market. Dry aging techniques have also evolved, with more effective control over temperature, humidity, airflow, and microbes. However, dry aging remains a niche and premium choice due to higher costs.
The Definition
Dry aging is a method of meat processing conducted in a meticulously controlled environment, which includes managing temperature, humidity, airflow, and beneficial microbes. This process involves storing and fermenting the meat over time, followed by removing the outer dry crust to reveal the aged meat. Throughout this process, enzymes and microbes within the meat work in concert with external cultures from the environment to break down proteins, sugars, and fats.
Aging reduces the lactate in the meat and diminishes blood content, releasing a rich array of flavorful compounds and amino acids. The type of meat, its rearing method, and the specific aging techniques used all significantly influence the final flavour and texture of the aged meat. For example, grain-fed premium beef that has undergone traditional dry aging for over four weeks develops an enchanting and complex aroma, including richer meaty notes complemented by hints of ham, cheese, and nuts.
Why choose dry aging？
Easier to Cook🔥
High-quality aged meat requires only simple cooking methods to showcase its tenderness and exquisite flavour, allowing you to prepare Michelin-star quality dishes at home easily. It's the perfect way to express love for yourself and the important people in your life, creating unforgettable moments together.
Better Taste😋
Like turning grape juice into wine, the aging process reduces the meat's sour, metallic, and bloody tastes while unleashing a rich array of flavours and amino acids. Compared to regular meat, aged meat offers a significantly enhanced texture, aroma, and flavour.
Easier to Digestion🥩
During aging, the combined action of probiotics and enzymes helps break down muscle fibres and proteins, making the proteins and amino acids in the meat more easily absorbed by the body. Like other fermented foods, probiotics also help maintain a healthy balance of gut flora, which is beneficial for overall health.
