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11. Dry Ageing Tips

Dry ageing is a process of resting or storing whole cuts of beef and venison in

a controlled environment and designed primarily to intensify flavour as well as

promote tenderness.

When you age beef or venison, the enzymes that are present in the meat will

start to break down the tough muscle fibers that are present in the meat over

time.

In addition, if you are dry aging your steak the flavor 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 Dry Ageing Cabinets are designed to provide the ideal

environment for getting the most out of your aged meats.

The best meat for dry ageing beef and vension are large muscle or sub-primal

cuts on the bone like a strip loin, 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 possible. Tell your butcher that

you're going to dry age so you'll be recommended a good cut.

The three main areas of control required for dry ageing meat are temperature,

humidity and airflow. Your new CLEAVER Dry Ageing Cabinet will control all of

these for you.

Temperature: setting should be between 2o and 4oC (page 10)

Humidity: setting between 75-85% (page 11)

Airflow: passive airflow is controlled automatically by the cabinet fan

Environmental sterilisation: UVC light (Page 9) and/or rock salt/slab in salt tray.