Cleaver CSCPI154 Gebruikershandleiding - Pagina 12

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8. 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.

Process/Function

Dry Ageing

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

Humidity

Water

80% to 85%

Yes

UV Light

Yes