Meat Aging Process
The Natural Dry Aging Process
With the help of modern technology, it’s possible to recreate the old process of dry-aging meat while still keeping it entirely natural. Premium Meat Agers have made it possible for chefs, butchers, and retail stores to take the dry-aging process into their locations. By creating dry-aged meat within your stores and restaurants, you are not only able to offer your customers a premium meat option but also a premium experience.
Measuring the Meat Aging Process
It is important to note that meat maturing is not abstract. When measuring tenderness and taste, there are different ways you can objectively test whether your meat has aged.
- Tenderness can be obtained with sheer force measurements like the Kramer shear-cell, Warner-Bratzler shear device, or penetration measurements like the Instron devices
- Taste can also be determined by how it feels.
- Meat becomes wet or sour because of all the ripening gasses that are trapped in the bags it's sealed in. If the meat has a metallic taste, then it has been freshly prepared.
- Dry-aged meat has an unami taste when aged in the Premium Meat Ager (PMA). The microclimate evaporates the moisture from the meat, and the enzymes in the meat work to break down the fibers and tenderize the beef, increasing the signature unami taste. This taste has been described as “savory” and is characteristic of broths and cooked meats.
The Aging Room Premium Meat Ager
The Premium Meat Ager matures exclusively with salt, eliminating the need for ultraviolet lamps, activated charcoal filters, or any chemicals. It produces a salty microclimate with controlled air circulation, temperature, and humidity. The maturing process dissolves the salt in the air, creating a thin film of salt that envelopes the meat. The meat ripens naturally and is never frozen, vacuum-sealed, or chemically preserved.