Cleaver CSCPI154 Manuel de l'utilisateur - Page 12

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8. Dry Ageing

What is dry ageing?

Dry ageing is a process of resting or storing whole cuts of meat, primarily beef
and venison in a controlled environment, designed to intensify flavour and
promote tenderness.
When you age meat, the enzymes that are present in the meat will start to
break down the tough muscle fibres that are present in the meat.
In addition, if you are dry ageing your steak the flavour will improve over time
thanks to enzymatic and bacterial actions, as well as oxidization of the fat on
the steak. As time goes on your steak will develop a deeper, beefier taste.
Eventually, the steak will begin to take on a pungent, cheese-like aroma as well.
The CLEAVER Salumi Cabinets PLUS are designed to provide the ideal
environment for getting the most out of your aged meats.
What cuts can you dry age?
The best meat for dry ageing beef and vension are large muscle or sub-primal
cuts on the bone like a striploin, ribeye or sirloin. Bones and fat layers are the
best way to protect the meat from drying out too much.
It's not advisable to try dry-aging single steaks because you will lose too much
volume when cutting off the outer, dried layer that you won't be left with much.
The meat should be as freshly slaughtered as much as possible. We recommend
telling your butcher that you're going to dry age so they can provide you with
the perfect cut.
Do not dry age meat which has been in stored in cryovac or frozen.

What is the ideal environment?

Process/Function
Dry Ageing

Do you need to add a salt block to the cabinet?

While the addition of salt blocks or rock salt to the dry ageing environment can
help with bacterial control and flavour profile, they are not necessary in the
CLEAVER Salumi Cabinets PLUS range.
All the CLEAVER Salumi Cabinets PLUS range cabinets are fitted with an
automatic air purfication system and UV light for bacterial control.
Temperature
1°C to 2°C
12
Humidity
Water
80% to 85%
Yes
UV Light
Yes