top of page

Dry Aged Beef – an unforgettable aroma

Dry Aged Beef – The noble meat! If you focus on quality, you save on expensive spices. A good steak needs nothing more than salt and heat to develop its full flavor. For many steak lovers, dry aged beef is one of the best among the good steak basics. It impresses with an intense aroma that is usually described as nutty, smoky and spicy. But what makes dry-aged meat so tasty?

Dry aged beef is not a mass-produced product

The secret to enjoying meat is quality and that starts on the pasture. Mass-produced meat relies on rapid growth and maturation. Dry aged beef, on the other hand, takes time. This usually extends throughout the entire manufacturing process. The animals can grow up naturally and healthily . This means the meat is finely marbled. After slaughter it is allowed to mature in peace. In this phase, the enzymes in the meat work and, in addition to the delicate structure, an unmistakable aroma develops.

The chemical formula of good taste

Meat consists of water, proteins and fat. All three are naturally rather tasteless unless they are heated, well-seasoned or otherwise refined. During dry maturation, chemical processes produce flavors before preparation. The proteins and fats are broken down by the loss of water. This creates lactic acids, fatty acids and salts that drive the flavor process forward.Dry aging also produces monosodium glutamate, which acts as a flavor enhancer. It is the natural model for the artificially produced glutamate. The process of protein breakdown and monosodium glutamate also occur in the dry ripening of mushrooms, algae or in the famous Asian fish sauce.

15 year old steaks?

The complex taste of dry aged beef develops in the first three to six weeks. In addition, the aromas intensify. The lactic acid also continues to work. After 3-5 months of dry maturation, a taste and smell is created that is reminiscent of blue cheese. As with Gorgonzola, wine and the like, age is ultimately a question of taste when it comes to meat.For some gourmets, their steak may be a few years old. Frenchman Alexandre Polmard’s fine butcher shop offers “Hibernation” cuts. Hibernation is the biological term for “hibernation”. At Polmard it is said that he puts the pieces of meat in a frost shock at -43 degrees. Only then are they left to cool for up to 15 years. The Ice Age steaks cost around 3,000 euros and, like wines, are ordered according to the vintage.

Dry aged steak

Professional technology for the best taste

If you want to have control over the taste during dry aging, you have to be able to control the ripening process. This requires a little tact and, above all, sensitive technique. The DRY AGER® DX 1000® works with high precision and ensures that the temperature is maintained in exact 0.1 °C increments. The DRY AGER AirReg® system ensures a perfect microclimate. This means the meat can continue to mature under the best conditions. Temperature and humidity also affect the formation of the flavor carriers. Dry ripening with salt blocks promises a special touch here. It naturally inhibits germ formation and ensures a delicately spicy taste. The DRY AGER therefore has the practical salt block system and high-quality Kristal salt blocks as accessories.

The end of dangerous bacteria

When it comes to the question of sterilization, technical innovation is the DRY AGER's answer . The air is cleaned every minute using the world's only activated carbon filter for ripening cabinets in conjunction with an active UVC sterilization box. The HumiControl® technology regulates the air humidity. This effectively prevents the creation of moist breeding grounds for undesirable bacterial growth and even after 15 weeks of maturation there is not a hint of mold to be found on the meat.

Unique innovation, registered as a utility model – the ventilated sterilization box with UVC technology.


bottom of page