Dry-aging meat offers several advantages, including enhanced flavour, improved tenderness and a more concentrated meat experience.
The process involves exposing meat to cold, circulating air for an extended period of time, allowing natural enzymes to break down connective tissue and proteins, resulting in a more tender and flavourful product.
Here are some of the major benefits to dry-aging:
Enhanced flavour:
The dry-aging process concentrates the natural flavours of the meat, leading to a richer, more complex taste profile. Enzymes break down proteins and fats, creating compounds that contribute to a more pronounced and savoury flavour.
The flavour is commonly described as nutty, umami or even having a cheese-like quality.
Improved tenderness:
Natural enzymes in meat break down the connective tissue and muscle fibres during the aging process, resulting in a more tender and easier-to-cut steak. Dry-aged meat can also be easier to digest.
Unique dining experience:
Each steak aged individually will have subtle variations in flavour and texture, resulting in a unique and personalised dining experience. The controlled environment of a dry-aging chamber ensures a consistent level of gaining, leading to a predictable and enjoyable result.
Other benefits:
Dry-aging can reduce moisture content, leading to a more concentrated meat experience. Some studies show dry-aged meat may have a higher concentration of nutrients due to moisture loss during the aging process.
It also helps to develop a protective crust on the surface of the meat, which can aid in cooking and flavour development.
As well as the taste, dry-aging also unleashes a trove of potential health benefits that might surprise you!
As meat undergoes the dry-aging process, enzymes not only break down tissue, they also enhance the concentration of essential nutrients resulting in a higher density of vitamins and minerals per succulent bite.
Vitamins such as B-complex, including B12 and niacin, along with minerals like zinc and iron – which support energy metabolism, immune function and overall vitality - are amplified by dry-aging.
With one of the key aspects of dry-aging being the natural tenderization of the meat, for those with digestive concerns, dry-aged meat may be a game-changer; while naturally occurring probiotics in aged meat can contribute to a healthier gut microbiome.
