The art of Dry Ageing is currently on everyone's lips – for good reason.
Dry aged meat is one of this summer’s trends. This special technique of maturing meat requires expertise and preparation: from the selection of the meat to the completed maturation – every step is crucial.
The process begins with the careful selection of high-quality meat. A good piece of meat for dry ageing is characterised by balanced marbling and an appropriate fat content; the interplay of fat and muscle meat ensures tenderness and flavour.
As soon as the meat is selected it goes into the maturing chamber where the pieces of meat hang for weeks, or even months. During this time, something happens that could be described as magical: the meat slowly becomes dry and develops a delicate layer of noble mould. This mould is completely harmless and even contributes to the maturing process.
There is a lot of manual work and passion behind this magic of dry ageing. The ripening chambers must be carefully controlled to ensure the optimal conditions for the ripening process: temperature, humidity and air circulation are crucial for the result.
During the dry ageing process, complex enzymatic reactions take place in the meat, with the natural enzymes starting to break down the connective tissue, which leads to an increase in tenderness. At the same time, some of the water in the meat evaporates, intensifying the flavours, and after weeks, or months, the meat reaches its peak of maturity. The dry layer of noble mould is carefully removed to expose the juicy and tender meat underneath, and this piece of meat is now ready to be transformed into delicious steaks or other dishes.
A perfectly matured Dry Aged Steak is a feast for the senses; the tenderness of the meat melts on the tongue, accompanied by a rich and complex flavour. The flavours range from nutty to a subtle sweetness that characterises the meat.
Dry ageing is not limited to beef, with other types of meat, such as pork, game or poultry, also able to benefit from this refinement process. Each type of meat has its own special characteristics that can be enhanced by dry ageing.
Today, Dry Aged meat is a trademark of many first-class restaurants. Gourmet lovers specifically seek out these culinary delicacies to treat themselves to an evening of indulgence and culinary delights.
