Beef is particularly most suitable for Dry Ageing.
It has the longest aging time and is more resistant to germs than poultry. The meat is left on the bone in a cool climate during dry aging and is thus made ready for consumption. A dry layer is formed, which protects the meat and promotes the aromas at the same time.
Beef is hung at least 2 up to 8 weeks.
We usually allow our beef to dry-age for about 30 days.
Translating the English expression “Dry Aged” into German doesn’t sound particularly appetizing at first. In German you could think that the meat is old!
The ageing process means in this case the stage of maturity. Even when the American term “Dry Aged Beef” sounds so modern and trendy it actually refers to a world-wide and century-old technique of maturing meat. In the German-speaking world this has become known as dry-ageing or hanging.
Dry aging not only produces unmistakable aromas of nut and butter, it also improves the consistency.
During aging the meat becomes mellow, what means that the fibres become softer and the steak tender. In addition, the colour myoglobin is formed, which turns the meat into an attractive dark red. Up to 35% of the weight is lost due to the release of moisture evaporation and the outer crust is cut off.
