10 news on dry-aged meat

Maturation what? Basic and necessary information

Then again, few people know it, but we all always eat matured meat. Or rather, maturing is a natural process which, thanks to some precautions, can be optimized and transform an ordinary steak into a maturing meat without equal. Between myths and legends, dry-aged meat was born far away. There are many testimonies that tell of this fantastic product left to macerate and mature. Now, we need to put order and reconstruct the path, dispel myths and collect instructions to learn how to mature meat properly.

First, just go to your local shop or write to the online butcher and ask what maturation means. The answer you receive is very simple: “Maturing means letting a cut of meat rest before cutting it to ensure that the juices contained inside integrate with the fibers and offer the product a strong and defined flavour. All meat is subject to processing.” Clear? Now, however, we need to distinguish a small detail.

Meat maturation: here's what you need to know

Maturation of beef takes place differently than other types of meat, so you need to learn more to find out what you have on your plate or are about to buy.

• Maturation is an indispensable and mandatory meat maceration process. What makes a cut of meat more or less succulent is given by the times and other details that master butchers and restaurateurs choose to reveal sparingly.
• The maturation depends on the cut we use and different characteristics of the animal: age, size, breed and breeding method. In short, a dry aged rib eye will not be the same as a Dry Aged fillet .
• Maturation can be done in two different ways: Dry Aging and Wet Aging . Dry or wet maturing of meat depends on the restaurateur's philosophy and what he wants to offer to his public, as well as the type of meat he wants to bring to the table.
• The maturation of the beef must take place in specifically constructed environments. Maintaining a constant level of humidity and gradation without affecting the opening of the door and the constant entry of oxygen is a fundamental factor for obtaining properly matured meat.
• Apparently very simple, in reality very complex. The dry-aging process requires near-constant measurements and careful attention to where you store the meat.
• The external appearance of the meat can slow down the purchasing process to the point of resistance, but when faced with a piece of matured Florentine steak - or any other type - you need to go further.
• During the process, chemical reactions and bacterial loads are triggered which create a sort of external film that is not very pleasant to the eye, just remove it and proceed with cooking, the taste thanks you!
• Maturation of meat is similar to the technique of refining cheese. Both move on the same principle of waiting and rest.
• The humidity varies depending on the duration of the process and helps the decomposition of the meat, returning an increasingly deeper and more authentic flavour.
• Do-it-yourself maturing is not recommended since knowledge, tricks and techniques are fundamental and discriminating elements for offering controlled, matured meat that is truly good to eat.

Meat maturation times

30 days. The minimum maturation time for the meat is dictated by the protocol and corresponds to 30 days. At the end of which you can choose whether to heat the embers and start dusting the barbecue or continue for another time. The attention to be paid to the temperature is fundamental and to offer a truly excellent product you need to rely on industry experts who know times, methods and develop their passion in this direction.

Imagine Tuscany, endless hills that disappear into the horizon. Imposing farmhouses that hide in the shade of cypresses. Bright sun invading a blue sky. It is an intense, powerful and delicious scent. Well, when they say that Florentine butchers know how to convey emotions, it is because the frame amplifies perceptions and offers added value to Florentine maturation. Seeing is believing. The same applies to all other meats, and depending on the native characteristics of the bovine breed it is necessary to implement certain precautions ranging from humidity to temperature, passing through ad hoc environments such as refrigerated refrigerators intended for the sole use of matured meat.

Dry-age the meat

Italian and other meat is therefore perfect if cared for perfectly, refined palates prefer perfectly matured meat, while those who are more basic are satisfied with a tasty and tasty cut of meat. Tenderness is one of the elements that elevates the quality of the meat and tips the scales towards ad hoc maturing. Choosing consciously is a fundamental factor in knowing what you bring to the table, offering healthy, tasty, tasty and genuine dishes is a necessity of modern times.

Exactly for this reason, choosing a farm that has animal welfare as its cornerstone combined with meticulous care for cuts of meat and the curiosity to dare something particular becomes a perfect springboard. Imagination in the kitchen is a valid ally which, added to excellent products from a nutritional point of view, transforms the meal into a unique experience. Dare, choose and approach cuts of Italian meat .