What are Dry-Aging Chambers?
Dry-aging beef requires a perfect climate. Dry-aging chambers are refrigerators that are built specifically to dry-age beef. Dry-aging typically occurs in a warehouse, but with dry-aging chambers, you can bring that process into your restaurant. A dry-aging chamber allows your chef to express their creativity while allowing customers an exclusive “behind-the-scenes” at how dry-aging works.
How Dry-Aging Chambers Work
A good dry-aging chamber has precise electronic temperature control and a good ventilation system to properly age steak. When you have a great dry-aging chamber with the right, functioning features, the moisture in the meat is vaporized, degrading natural enzymes and raising concentration. This creates a rich, flavorful steak that melts in your mouth.
Creating the Right Climate
Beef is sensitive to both temperature and humidity. In order for beef to dry-age properly, it needs to stay at a specific temperature. In the chamber, the beef will be chilled between 34.7 and 35.6 degrees Fahrenheit. This small window is why it’s important to have a good chamber with advanced technology that can maintain this temperature.
Humidity is also an important factor in the tenderness and flavor of the steak. If the humidity is too high, the water will not evaporate, which is needed to create the perfect, palatable flavor profile. The humidity level needs to maintain a constant level between 80%-85%.
One of the other top things that a good chamber need is a ventilation system. Ventilation keeps oxygen circulation, which is crucial to allow the beef to oxidize. To keep the beef fresh and clean, the ventilation should be between 0.5 - 2 m/s.
Choosing the Right Dry-Aging Chamber
Adding a dry-aging chamber to your restaurant can be a game-changer for your business. Not only is offering dry-aged steak a great option to add to your menu, but it’s a great experience to add for your guests. They get a front-row seat into the process of dry-aging.
At The Aging Room, our dry-aging chamber uses precise climate control equipment and Himalayan salt to create an aging-friendly, natural microclimate for dry-age steaks. On top of that, our chamber's inside walls are black for better contrast of the product and its bright presentation. By showcasing the aging process to your customers, you are pointing out the investment and care you have taken to ensure the best dining experience possible. Learn more about The Aging Room Chamber and how it can benefit your restaurant.