Dry aged cabinets

What is dry aging?

With dry aging, dry air is circulated around the meat. This causes the outside of the meat to dry out and turn dark. There is also a whitish wax layer on it. That is fat from underlying cells, which is pushed out when the cells dry out and thus shrink. This creates a dry layer that seals the inside vacuum. As lactic acid enzymes break down the hard cell walls, the meat becomes more tender and the flavor develops further, resulting in a full, nutty meat taste.

Meat with added value

Dry age is becoming increasingly popular due to the tenderness, taste and shelf life of dry age beef . The temperature in the dry age cabinet fluctuates, but never exceeds 6.2°C (below the legally prescribed maximum permissible storage temperature). With every rise in temperature, the lactic acid enzymes get the chance to break down the cell walls. The system also detects the relative humidity and adjusts it if necessary. A rapid increase in humidity in the cabinet usually indicates that a lot of fresh meat has been added or that the doors have been opened relatively often. The installation then lowers the humidity. For example, the system automatically adapts to the circumstances or the amount of meat to slow down or speed up the process. And because bacteria and fungi hardly thrive in drier air, dry aging does not spoil.

Dry aging provides more taste

Ripening in the dry age cabinet gives the beef more flavor, with deeper flavor accents. Current fresh steaks often have neither crackling nor taste. In dry age, the lactic acid enzymes ensure beautiful red, tender meat. There are also differences when baking at the consumer's home. With fresh meat, the moisture evaporates in the pan during cooking. Fresh meat must therefore first simmer to allow the moisture to evaporate before you can bake it. Dry age meat has already lost its moisture and can therefore be baked immediately. The sugars on the outside crystallize immediately to create a crispy outer layer. And because the meat sears immediately, the inside remains beautifully soft and tender. The flesh also has a wonderful signature smell. The presence of bone gives an extra flavor accent, but it can also be done very well without bone. Another important advantage of dry age meat is that it has no shelf life. The best aging time is between four and eight weeks. After that, the process stops. The meat doesn't spoil, but it doesn't get any better either.

Meat with a story

Our dry age cabinets or maturing cabinets are real eye-catchers in a restaurant or butcher's shop. This way, guests and customers can immediately see what is happening. This gives the entrepreneur the opportunity to tell about the aging process, as happens with wine, and also to let them taste. Consumers appear to be very interested and ask many questions about the meat on display. Also to hang pre dry aged meat in the cupboard. The process then runs faster than with fresh meat, so it is easier to meet the demand. In addition, women in particular associate fresh meat with a dead animal. With pre dry age they don't mind and even find it interesting. And with multiple stages of the dry age process you can clearly show the progress. It becomes even more attractive if customers can buy the piece of meat in advance, after which their piece, provided with a name label, is placed in the 'shop window' to undergo the dry age process. The Netherlands has a culture of fresh meat. America but also Southern European countries have a tradition with drying meat, just think of dried hams. But there is now also that interest in the Netherlands. Five years ago it was really a niche market. Now even retail is getting involved. Would you like to know more about the dry aging process or do you have a question about one of our dry aged cabinets? Please contact us. Our experts in the field of catering kitchens are happy to help you!