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Hochwertiges Fleisch – die Reifung macht’s


Three things are needed for successful meat maturation: clean craftsmanship, patience and good quality of the raw meat. Because only healthy cattle produce tasty dry aged beef . You should therefore look carefully when purchasing meat.


Why good meat tastes best


Freshly slaughtered meat is not tasty. It only becomes edible through the natural ripening process . Beef tastes best when it has been allowed to mature dry. In order for the special variety of flavors to develop during dry aged meat maturation, the piece of meat itself must be of good quality. The flavor components need an even marbling of fat in the muscle meat in order to fully develop. Because fat is an important flavor carrier. The leaner the meat, the more likely it is to become dry. Due to the firmer muscle meat of free-roaming animals, the cut also shrinks less as the meat matures.


How high-quality meat is created


In order to obtain a juicy, tender and tasty piece of meat after meat has matured , the conditions must be right from the start. This starts with the breeding of the animals.

Species -appropriate husbandry and varied feeding play a major role, as does the level of stress during slaughter. Exercise, fresh pasture feed and slow growth are important for the desired meat marbling. The animals should be allowed to grow in peace until they are ready for slaughter. Because here, the spice lies in age.


The breed also has an influence on the quality of the meat. Angus, Wagyu or Red Heifer beef, for example, are particularly suitable for dry age meat maturation. In short, you could say that happy cattle are the best choice .



The quality test for meat maturation


  • The grain of the meat depends on the age and gender of the animal. Fibers that are too coarse become less tender as the meat matures. Young bull meat naturally has a coarser structure, while ox meat has particularly fine fibers. The meat from heifers , young cows up to 2 years old that have not yet calved, is best suited for dry aging .

  • Aromatic dry aged beef needs an even marbling of fat that permeates the meat . In fattened animals from factory farming, the fat layer is usually on the outside and the inside is lean. This causes mold to form on the crust more quickly and the meat becomes dry.

  • The color should be medium red to dark red . The tint also depends on the age of the animal. Veal, for example, is light pink and has only a short meat maturation period.

  • When cutting the saddle of beef or purchasing cuts, be careful not to cut the bone .

  • Little water content . The meat should not seem soggy.



Specialist store or online shop?


Anyone who sets out to cure their own meat needs absolutely fresh beef. It must not have hung for longer than three days before it goes into the DRY AGER® ripening cabinet . In the end, deciding where to buy is certainly a question of trust and perhaps even a question of character. There are now many good offers on the Internet . The advantage of ordering online is the professionally organized cold chain. In the butcher shop, personal contact trumps everything. Here you get first-hand information and are sure to learn one or two professional tricks.


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