DRY-AGED BEEF – AN UNFORGETTABLE FLAVOR EXPERIENCE
A good quality steak needs nothing more than a bit of salt and heat to bring out its full flavor. For many meat aficionados, dry-aged beef is the pinnacle culinary experience. Dry-aged beef impresses with its deeply nutty, buttery, pure meaty aroma and flavor. So... what makes dry-aged meat so delicious and so superior?
The best beef comes from heifers raised in the best possible and suitable environment. Raising high-grade beef is not easy and requires - besides time - lots of land with healthy feed, good grass and clean water. So the quality-minded (rather than bulk minded) ranchers are the producers to seek for.
While mass-produced beef cattle are raised with a focus on high turnover, thus rapid growth, quality beef ranchers focus on the long haul and the pay-off and quality it provides.
High quality beef has a great texture with a good uniform marbling - a perfect starting point for an excellent flavor experience through dry aging.
Meat is composed of water, proteins and fat. All three compounds are inherently rather tasteless if they are not heated (e.g. Maillard reaction), well-seasoned or otherwise refined.
Dry Aging breaks down enzymes in the beef to produce a protein structure that yields incredibly tender meat and a distinctive and delicious flavor.
During this process, glutamine is developed. This amino acid responsible for the deep umami flavor we crave in great beef.
BETTER WITH AGE?
The intense and complex flavors of dry-aged beef appear in the first three to six weeks of maturation period. Thereafter, the flavor intensification continues.
After 90 days, dry-aging creates a very intense taste and aroma reminiscent of blue cheese. As with refined cheeses, the likability of a long-aged piece of beef is a matter of personal taste.
Control over the finished product is key to any discerning craftsman. This requires time, dedication, and in the dry-aging process, innovative technology.
DRYAGER™ utilizes the very best technology and ensures consistency and reliability in maintaining temperatures in precise increments.
The DRYAGER™ AirReg™ system ensures a perfect and customizable temperature and humidity microclimate to ensure that the meat ages exactly as desired by the craftsman.
Because safety and sanitation are of utmost importance for the success of the dry-aging process, DRYAGER™ has developed innovative technology to ensure reliable food-safety throughout the maturation process.
Utilizing an active UVC sterilization box, the air is sanitized constantly and HumiControl™ technology regulates the humidity to limit the growth of molds.
Thanks to these systems, unwanted bacterial and mold growth is effectively prevented; and even after 15 weeks of dry-aging, the product is free of mold or mildew. Less to worry about, less to trim.
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