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Beef aging does not pertain to the age of the cattle but instead refers to the wet aging includes storing meat in sealed airtight bags under refrigeration (32°f to 34°f) up to 3 weeks. Dry ageing is a time honoured process in which beef develops the finest in rich flavour and texture. Its texture becomes more tender while its flavour becomes stronger. Large beef rack and dry aging pan by dry age chef. Get some friends and head to a.
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A good maturing cabinet needs a good ventilation system and an exact, electronic temperature control.
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Dry ageing is a time honoured process in which beef develops the finest in rich flavour and texture.
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