Dry-aged beef is a must-try if you want to take your steak game to the next level.
A traditional technique that, through a slow, natural aging process, will transform an already exquisite cut of beef into something quite remarkable. But what precisely is dry aging, and why is it so desirable? We'll delve into the world of dry-aged beef in this tutorial and present you with all the facts you need to know before making your purchase.
What is Dry Aging?
Dry aging is a traditional process for enhancing the natural flavour of meat and ensuring its tenderness. A prime cut of beef is placed in a climate-controlled area for up to 100 days as part of the process. Enzymes in the meat break down the connective tissues and muscles during this period, resulting in an exceptionally soft texture. As the meat loses moisture, the flavour deepens, resulting in a rich, nutty, almost cheese-like scent unlike anything else. The length of time and precise conditions under which the meat is matured can have a significant impact on the final product, which is why it is critical to entrust the process to trained professionals like Matangi.
Are you curious about the history of dry-aged beef and how it became a sought-after premium item?
Dry-aged beef originated in the bustling meatpacking areas of New York, Boston, and Chicago in the 1980s, where inventive butchers like DeBragga pioneered the concept. They constructed large-scale dry-aging facilities to provide premier steakhouses with customised beef, including the famed Brooklyn-based Peter Luger Steakhouse, which serves over 1,500 steaks per day, all properly dry-aged in its facilities. Michelin-starred chefs, pitmasters, and home cooks alike have all fallen in love with the distinct flavour of this luxury item, making it a highly sought-after delicacy around the world.
The Dry Aging Process
Dry-aged beef is not a standard cut of meat. The dry-aging process is a time-honoured method for improving the flavour and texture of meat, making it wonderfully soft and tasty. What happens throughout this process is quite fascinating: as the meat ages, it develops a brown crust on the outside, similar to bread, and a very meaty, nutty, almost cheese-like scent. The crust is removed, and the meat is cut into steaks that are ready to cook on the grill or in a frying pan. Dry-aged beef, unlike ordinary steaks, does not require any flavour enhancers or rubs. You only need a pinch of salt to savour the full-bodied flavour of this meat.
Dry-aged beef has acquired the title "the King of Steaks" among beef lovers due to its distinct flavour and mouthfeel. It's crucial to remember that while optimal tenderisation happens within 28 days of maturation, the flavour and texture will continue to develop even after that. So, try dry-aged beef today! You will not be disappointed.
What Determines the Quality of Dry Aged Beef?
When it comes to dry-aged beef, the quality of the beef prior to aging, the type of cut, storage conditions during aging, as well as the aging period and temperature, all play an important influence in the final product. We meticulously choose the best Angus beef for our dry-aging process at Matangi. We also employ specialised DRY AGER™ cabinets from Germany, which provide appropriate aging conditions such as stable temperature, humidity, and air quality.
Custom dry-aging your Matangi beef is a must-try if you're a meat fan looking for the ultimate dining experience. To begin, we place your desired cut in a DRY AGER™ cabinet. This specialised cabinet maintains a constant temperature, humidity, and air quality, allowing your beef to age and reach its peak grade. Your Matangi Angus Beef will be able to breathe and develop a distinct flavour and texture while resting in the cabinet, something typical ageing methods cannot achieve. Imagine biting into a juicy, delicate steak that has been matured to perfection in a controlled atmosphere. You will taste the best grade beef that is brimming with flavour and melt-in-your-mouth tenderness thanks to unique dry-ageing.
The Benefits of Dry Aged Beef
Dry-aged beef has numerous benefits that make it a top choice for meat lovers. Here are some of the most attractive advantages:
- Enhanced taste and flavour: during the ageing process, the natural flavours of the meat intensify, resulting in deeply beefy, nutty and almost cheese like aromas that is sure to suit any discerning palette
- Increased tenderness and juiciness: enzymes break down the connective tissue between muscle fibres, making meat easier to chew and more enjoyable to taste.
- Higher nutrient concentration: as the moisture in the meat evaporates, the nutrient content becomes more concentrated, making it an excellent source of important vitamins and minerals.
- Reduced cooking time: dry-aged beef takes less cooking time due to its increased softness and juiciness, which can save time and energy in the kitchen.
At Matangi, we care about the quality of the meat we produce, and we believe that dry-aged beef is the ultimate expression of our commitment to excellence.
How to Buy Dry Aged Beef
When looking to buy dry aged beef, it's important to choose a reputable supplier that you can trust. At Matangi, we pride ourselves on offering premium quality, dry-aged beef that has been carefully aged in our DRY AGER™ cabinets.
When buying dry aged beef, it is critical to inspect the labelling and packaging to confirm that the product has been properly aged and preserved. You should also inquire about the aging process, such as the type of beef used, the length of time and temperature of the aging, and the storage conditions during the aging process. It's also critical to select the best cut of beef for your purposes, whether it's a ribeye, sirloin, or another cut. Matangi provides a variety of cuts to pick from, allowing you to choose the ideal option for your taste and cooking preferences.
If you're seeking the ultimate steak experience, you can now have it in the comfort of your own home. Visit our website to see the premium range of our Angus beef cuts available for buy online. Discover the distinct flavour of our dry-aged beef today.