Dry ageing process.
Dry Ageing:
What is dry ageing, and why do we do it? Dry ageing is the traditional and ultimate way of storing and maturing beef on the bone. The beef is typically hung for 28 to 35 days. For the optimum aged steak, the meat must have a good covering of fat and an even distribution of intramuscular fat (marbling). Dry ageing takes considerable space, time and labour, thus making it a costly process. Supermarkets and lesser retailers will opt for "wet ageing". This is when meat is packed soon after it is killed, and left in its own blood.
Controlled Temperature:
The optimum temperature is between 2 and 4 degrees. Any cooler and the meat may become frosty or even freeze. Any warmer, and the rate at which enzymes break down the proteins in the muscle fibres may become too quick, and the meat become sticky or tainted.
Controlled Airflow:
There needs to be a gentle flow of air circulating the refrigerated area, with the meat hanging, and not resting against any surfaces. Not enough air, and the meat cannot release the necessary moisture to achieve the dry ageing process. Too much air, and the meat will dry out too quickly. The air flow also keeps bacteria on the meat at an acceptable level.
Controlled Humidity:
Ideal humidity is between 85-100%. By controlling the humidity, we ensure the correct amount of moisture is drawn from the meat. If the humidity is too high, the meat can "sweat", creating an unpleasant sticky surface.
Consistent Atmosphere:
All these variables must be kept as consistent as possible, this is achieved by not regularly opening the fridge door, and monitoring any changes in the quality of the meat, and adjusting as necessary.