Is Dry-Aged Steak Healthy?
Dry-aged steak has many of the same health benefits as regular steak. It contains many important micronutrients like protein, iron, carnosine, creatine, B vitamins, selenium, and zinc. Different studies promote red meat consumption to help maintain good oral health and lower incidences of mental health disorders like depression and anxiety.
Dry-aging also has the benefit of natural enzymes that work on the meat during the aging process. It makes the steak more tender, making it easier to chew and digest while increasing the flavor profile. When aged in a controlled environment, butchers and steakhouses can keep the steak free of harmful bacteria using cold, dry air circulation. By hanging the beef within a chamber, every surface of the steak is exposed to the dry air, forming a protective crust.
Why You Need a Good Dry-Aging Chamber
During the aging process, moisture is drawn out of the meat which helps create the famous umami flavor and tenderness of the beef. The lack of moisture also helps make it hard for harmful bacteria to grow. This is why it’s important to have a good aging chamber with a state-of-the-art ventilation system with advanced temperature control systems. These systems help create a cold and humid climate to ensure an optimal drying and ripening process.
When dry-aging steak, it needs to be properly stored in a climate between 34.7 degrees to 35.6 degrees Fahrenheit. A ventilation system is also crucial because the steak needs a constant flow of fresh and clean air, preventing bad germs from forming.
The Aging Room Chamber Dry-Aging Cabinet
The Aging Room Chamber offers a natural way of aging beef while showcasing the dry-aging process in a beautiful environment. Our patented chamber is equipped with an illuminated wall made of bricks of Himalayan salt, which adds more benefits than standard dry-aged steak. Not only does it enhance the flavors, but it assists in the aging process by acting as a natural antibacterial element to help eliminate any bacteria you don’t want.
With the help of patented techniques and technology, the chamber creates and circulates a salty, cold, and humid microclimate to ensure an optimal drying process. Learn more about The Aging Room Chamber and the technology that perfects the meat aging process.