Dry vs. Wet Aging

Maturation is the resting time that the slaughtered meat needs before being put on sale and being edible. Immediately after killing the animal, the meat is not edible and needs a more or less long period to become edible and acquire the tenderness and flavor that distinguishes the different cuts.

The enzymes present in meat trigger a process called "protein denaturation" which is more commonly referred to as maturation. Obviously this process is different for the various types of meat and consequently the minimum resting times also vary depending on the animal and the type of meat cut made.

The dry aging technique is a dry aging method, which means that it involves a long period of refrigeration with controlled humidity.

The result is a product much sought after by high-quality restaurants as the meat is exceptionally tender with a firm texture. The intense and decisive taste is accompanied by a dark red color when cut.

The organoleptic qualities of the meat are excellent thanks to the particular seasoning and maturation to which it is subjected. We at Bovì, in line with our mission , propose dry aged beef as an excellent and excellent solution for refined and non-sophisticated palates. There are many cuts of meat that follow this treatment. Even the T-Bone steak, for example, needs to be aged for a certain period to release all its tasting qualities. The selection of meat and the choice to follow refined processes is the result of a careful analysis that aims to offer particular foods and cuts of meat alongside the usual suspects.

Often the logic of large-scale retail trade (GDO) reduces maturation times to the bare minimum: a few days for the rear quarter and a few more days for the front quarter. We at Bovì always guarantee at least 3 weeks of maturation for all our products: from the Bovì Box to the Fiorentina Poterhouse .

How is Dry Aged Beef obtained?

What distinguishes this special treatment is the microclimate to which the meat is subjected during the maturation process.

Usually the half-carcasses are dry-aged for a time ranging from 8 to 20 days (at Bovì we always opt for 21 days). Some particular cuts are subsequently stored for 5/8 weeks in a cold room at a controlled temperature, between +1° and +3°, with a constant flow of cold air.

Nonetheless, not all cuts of meat require long-term aging. If for some a long-term maturing period is necessary because the volume of the product is important, for other, more common cuts of meat, you can choose a medium-term maturing which takes place over three weeks.

This phase is the most delicate because it begins a slow and superficial drying of the meat which gradually decreases in volume and takes on a darker colour .

The duration of dry aging has no limits and in some restaurants you can taste steaks that have been aged for up to 1 year.

An ancient technique back in fashion

The maturation method according to dry aging theories is not the only one used. It is combined with wet aging which intervenes on the product with a so-called "wet" process and preserves the meat in a vacuum to avoid weight reduction.

It was the 17th century that marked the first appearance of this particular treated meat when, for more technical and organizational needs than culinary needs, it was decided to try hanging the steers on a nail and keeping the meat in dark environments for more or less long.

England is the place of origin of this special treatment and in Anglo-Saxon land the maturation translates as hang out which literally means hanging the beef on the hook.

The 19th century marked the second turning point: with the invention of the refrigerator the practice took on greater interest since the external part, which was most in contact with bacterial agents, was prevented from rotting.

Modern seasoners are equipped with pH probes to monitor the maturation of the meat and UV germicidal lamps capable of avoiding bacterial proliferation in the meat and guaranteeing the safety of the product even for very long maturations, times which can reach a year for lovers of strong flavours.

Four key factors for "aged meat"

Good dry aged meat is obtained from high quality raw materials. Our cattle, raised in a closed cycle with lots of grass and hay and without antibiotics , offer this possibility. To offer an excellent product it is necessary to evaluate and analyze several components: on the one hand the production and maturing process, which takes on considerable attention in this particular process, on the other the importance of verifying the origin of the animal and the type of treatment he underwent in life.

Nutrition , breed , environment , slaughter and maturation are the five factors that influence the result of the final product, which must receive constant control to be excellent.

How is dry aged beef cooked ?

The product subjected to dry aging is suitable for the preparation of roasts and stews. Being a very tender meat, it is perfect for stewed preparations even if it does not disdain pan cooking perhaps accompanied by particular and unusual spices.

True lovers of dry-aged meat appreciate this technique in particular on the most refined cuts, including steaks in general, whether Florentine, rib-eye or tomahawk. The advice from connoisseurs is to lightly salt the meat treated with aging, since the drying received has already eliminated much of the water present and underlined the high flavor.

The meat offers a particular color that accompanies the strong and unique flavour: the strong color manages to arouse curiosity and guarantee, thanks to the special treatment, an excellent and particular taste.