Meat maturation technology. A good steak is an aged steak
Do you think you can easily make tender steaks with unique juiciness and impeccable taste? Even perfect beef is difficult to create a good dish. In online stores you can find any parts of grain and grass-fed meat. However, few people pay attention to beef aging. It is on this indicator that the taste and texture of your steak depends! What is the maturation and fermentation of meat, and why is it so difficult to prepare a gourmet dish from an ordinary fresh piece?
Meat that has lain down at a certain temperature and humidity for a certain number of days becomes richer in taste, more aromatic, softens perfectly during cooking and cooks quickly. Even the broth comes out clear and has an amazing smell, rather than boiled from fresh beef.
It is very easy to explain: chemical processes take place in the muscles that affect the structure of the piece, the structure of proteins. The meat is fermented. During aging, acidity rises, new substances are formed, which create that divine taste and aroma of a fried delicacy.
What happens to the cuts after the animal is slaughtered?
Meat is considered paired only for 2-3 hours. The fibers are elastic, the texture is delicate. It is this product that the Italians use to make Carpaccio! It is not sold in the markets, since a person will not physically have time to prepare it for sale in such a short time.
Rigor occurs throughout the day. The muscles remain elastic, but slightly shortened. Every hour the coefficient of rigidity increases, as well as the resistance at the cut, so it is undesirable to portion such meat. The pieces will come out uneven, the so-called "ladder".
Own ripening of beef occurs in 2-3 days. Blood no longer enters the muscles, so they do not receive oxygen, and all oxidative processes slow down. The amount of phosphoric and lactic acids increases, due to which rapid muscle contraction occurs. As a result, the water is partially removed (meat juice flows into the tray), and the collagen swells and loosens. At the same time, acids prevent the appearance of bad microorganisms. 
deep autolysis. The number of acids is rapidly increasing (adenyl, inosine), and esters and aldehydes also appear. It is from these substances that the taste of the finished dish, the appearance of specific aromas depend. The cut becomes softer, as it loses its elasticity; when pressed, the hole does not disappear. The product breaks up into fibers, but their longitudinal and transverse striation is preserved, which is important to pay attention to. The raw material acquires a dark red hue. The cut comes out even and beautiful, as the piece becomes dense throughout its thickness.
It is during the period of its own maturation and deep autolysis that it is necessary to create acceptable conditions for the maturation of the meat product. Otherwise, the raw material will simply deteriorate.
However, all chemical processes are different. If, due to the low qualification of the staker, convulsions were observed in cattle, it means that autolysis will pass faster, and the quality of the meat will deteriorate significantly. The speed of maturation depends on the health of the bull, as well as on its fatness, growing conditions, feeding, age. "Young" meat matures faster than the muscles of an adult animal. So that the product does not deteriorate during aging, it is worth making sure in advance of the quality of the raw materials that all sanitary standards were observed during slaughter and cutting.
Aging beef cut
Manufacturers and cooks save raw materials for steak in different ways, strictly observing all technological processes. Let us dwell on the most basic types of maturation. It is important to initially take a good piece of meat. If the temperature regime was violated during storage and transportation, then it is better not to take risks and cook the beef immediately. You should not buy a product from the market, as you do not know how many buyers have touched this piece. It is best to order raw materials from a trusted butcher.
Wet maturation of beef (wet-aged)
Wet aging can be applied to any cut. Usually meat is taken without bone: Tenderloin, Chateaubriand (thick and thin edge, tenderloin). Chefs use this method for portion cuts, since the loss of moisture and weight of the product is minimal. 
The meat is placed in a vacuum bag and sealed. The main thing is to pump out all the air in order to stop the oxidative processes. This can be done at home, but you should first disinfect the vacuum cleaner.
Sterility must be given special importance!
You can put a special pad or parchment in the bag, which will absorb the released meat juice. The product is placed in the refrigerator (1-3 degrees). The aging period is small, 3-10 days. It all depends on the characteristics of the meat, so it is advisable to view it every day. The piece should thicken a little, lose elasticity, be sure to darken, while the fat must remain white.
The steak, created from raw materials of wet aging, comes out juicy, tender and with a refined taste. In the process of ripening, juices are released, which provoke the appearance of lactic acid bacteria. It is they that give the meat a sour-metallic flavor, which gives an original touch to the overall flavor of the product. It can be removed if the meat is wrapped in a special paper (pad) before vacuuming.
Dry aging of meat (dry-aged)
Dry-aged cuts are incredibly valued and quite expensive.
The ripening technology is complex, so it is difficult to repeat it at home.
In order for the meat not to rot, the humidity and temperature in the chamber must be carefully controlled, and the product must be provided with good ventilation.
Otherwise, the pieces will have to be thrown away, as they will turn out to be toxic, hazardous to health.
Dry aging features:
- It is advisable to take whole cuts, since this method is not suitable for portioned pieces: they will dry out completely.
- The flesh must be protected by bones or fat. If this is not the case, you can grease the piece with beef lard, but this is done in extreme cases! A week later, the process must be repeated.
- All metal fixtures (hooks and gratings) must be made of stainless steel and disinfected before use.
- Cuts are hung or laid out on grates at a considerable distance from each other so that the piece is completely blown with air.
- For dry exposure, special equipment is used (refrigerators with convection). Some models need to be connected to the water supply.
- The optimum temperature for fermentation is 2-4 degrees, humidity - 72-76%.
- You can eat only after 21 days, not earlier! On the 120th day of maturation, gourmets consider the product to be real gold.
In order for the meat to come out amazing in taste and without an unpleasant odor, it must be monitored with special care: periodically turn over and pay attention to the formation of a crust. It should appear gradually.
Attention!
If the drying process of the top layer is very slow, then the product will begin to rot from the inside.
If the crust resembles a shell (very dense and thick), then moisture will not be able to leave the deep layers of the product. This will provoke the development of harmful microorganisms, and the raw materials will again deteriorate.
What happens to meat for 120 days?
| Number of days of exposure | What happens to meat | Product appearance |
| 7 | Collagen began to break down. The flesh has lost its elasticity, so the cut keeps its shape solely due to the bones. | The color does not change, it remains characteristic of a fresh piece. |
| 21 | The product lost about 10% of its weight due to moisture evaporation. Under the influence of acids, the proteins swelled and lost their solubility. | The piece darkened a little, a thin crust appeared, the flesh softened. The product is ready for sale. |
| 30 | Weight loss within 15%. Beneficial fungi begin to appear on the crust. Thanks to them, the product acquires an interesting taste and smell. | A more pronounced aroma appeared, the meat itself became especially soft and tender. This cut is highly valued among steak lovers. |
| 45 | It is advisable to withstand meat with increased marbling: during cooking, the loss of moisture will be compensated by fat, so the steak will come out quite juicy. The aroma and taste become more intense. | The crust is quite dense, the color has become darker, a specific meat flavor has appeared. Be careful: an unpleasant smell indicates spoiled meat! |
| 90 | Together with the liquid, the salt evaporates from the fibers. | The crust has thickened significantly, more like a shell. Grains of salt appeared on the surface. The cut darkened significantly, decreased in weight. |
| 120 | In the process of chemical reactions, the muscles were severely destroyed. | A specific flavor has appeared that may not be to everyone's taste, as is the case with blue cheese Dor Blue or Garibaldi. The piece is completely covered in salt. Only real connoisseurs of steaks can appreciate such meat! |
Here is how the cuts change visually: 
When the meat is ready, it is necessary to cut off the crust (until the reddish flesh appears), wrap it in a cotton towel and store in the refrigerator for 3 days. If necessary, you can freeze, but experienced chefs do not recommend doing this, as the taste of the dish noticeably deteriorates.
What is the difference between dry aged and wet aged cuts?
Both methods of meat ripening differ in many respects.
Since the technology of wet aging is low-cost, does not require special equipment, it is actually used by 90% of companies that deliver meat around the world.
| Meat ripening method | Percentage of weight loss | Appearance | Taste qualities | Price |
| Wet | Up to 5% | The meat is juicy, elastic, dark red, slightly brownish. | Delicate taste and light meat aroma | Cheaper than dry-aged meat |
| Dry | Up to 40% (significant moisture loss, crust removal) | The meat is dryish (the juiciness of the cooked steak depends on the degree of marbling). Dark red color, delicate texture. There may be grains of salt on the surface. | Intense aftertaste with specific notes, very pronounced aroma | The price depends on the duration of maturation. The most expensive is 120 days. |
Aged beef cuts at home
Usually aged Teebone or Striploin cooks get in specialized firms. We have a wonderful article. Often they put on maturation on their own: the restaurant management buys the necessary equipment.
At home, you can also prepare meat for steaks. The wet method does not require special equipment and tight control, so it is easy to repeat at home. Dry aging requires proper knowledge and strict control of temperature and humidity. How to prepare a cut for frying so as not to throw away an expensive product in a week?
Methods for dry aging meat in a conventional refrigerator
Method number 1. Place a piece of cotton fabric or gauze on the grate. Load a cut on it, and cover it with a cloth on top. Change the matter every day until the raw material stops sapping. Meat must be turned over with clean hands only! A slightly dried product can be sprinkled with salt and wrapped again in a cloth. Thus, it is easy to maintain portioned pieces that are ready for cooking already in 3-4 days.
Method number 2. Wrap the beef in a waffle towel. Place salt nearby to draw out moisture. Carry out similar manipulations, as prescribed in method No. 1.
Method number 3. Wrap the meat in a cloth, place in a wooden box with a lid. The box must have holes around the perimeter for air circulation! Change the material every day. When the raw material stops emitting juice, pour coarse salt, 1 cm high, into the bottom of the box. Change the fabric after 3 days. Weight loss with this method is about 11%.
Method number 4. Purchase a special package for dry maturation. It consists of a membrane that protects the product from external influences, but allows vapor and moisture to pass through. The meat is aged for about 3-4 weeks. A crust must certainly appear, which must be cut off. The main thing is to remove all the bones from the cut.
Method number 5. Hang the product by the hook or place it on a special stand. Install a fan that can be powered by a refrigerator light bulb. Be sure to install a fuse and a power button so that the device works with the door closed. It is undesirable to install a device on a battery, as it can deteriorate from low temperature and humidity. And battery components (lithium and sodium) can make products toxic.
Features of dry ripening in the home kitchen
Make sure that the meat is of high quality, and the cutting technology and transportation conditions have not been violated by the manufacturer. Of course, you need to order products from trusted suppliers.
Meat quickly absorbs odors, so you need to allocate not a separate shelf, but an entire refrigerator. To do this, you can buy small chambers, using them only for maturation. 
The following conditions must be met:
- The meat must be blown from all sides, so a molded glass or plastic shelf will not work, it is better to use a grill.
- Before using the refrigerator, it is advisable to disinfect everything in order to remove harmful microorganisms.
- The temperature in the refrigerator should be +2 (at +5 the beef starts to deteriorate).
- Ripening time depends on the size of the piece. So a cut for 10 kg will be ready in a month, for 8 kg - in 3 weeks.
Other methods of aging beef cuts
In addition to dry and wet aging, there are several other ways, but it is difficult to create the necessary conditions at home. Those who like to experiment should not forget that spoiled meat products can provoke serious diseases!
Unpopular methods of ripening meat products:
- In mineral water or aqua aging. It is important to control the amount of sulfates and sodium: due to their excess, bitterness may appear in the meat. In order for raw materials to acquire an original flavor range, a high content of magnesium with calcium and bicarbonates is necessary.
- The Hautgoût technology (French for "high taste") is more applied to game. The meat is kept in fur or feathers. The product comes out exquisite in taste, with tart-sweet notes. Of course, now the sanitary epidemiological authorities do not allow the use of this method.
- Dry moldy. Useful fungal cultures are planted on the cut. As a result, the product is covered with mold, which is cut off before cooking. The meat is valued for its distinctive nutty flavor. However, in Germany this method is prohibited by law.
- Ripening cuts in fat is an ancient method of improving meat. The piece is covered with a thick layer of lard, of course, only beef. As a result, the fibers soften, the natural elasticity of the pulp is lost. Air does not pass through the fat layer, so all chemical processes take place in the product, as with normal aging. In addition, the access of bad bacteria is closed.
Of course, one should not take the word of each manufacturer of meat products. It is advisable to check the quality of the goods and stipulate the terms of the return in advance. Why is it worth playing it safe before buying? You can fry a steak with a full range of harmful chemicals...
I suggest watching a story about the differences between ordinary meat and fermented meat:
How do unscrupulous producers speed up the ripening process?
Buying aged beef pay attention to aroma, color, cut tension and top of the pulp.
Attention!
Cuts are only ready for sale in 21 days, but some producers cannot wait that long.
To speed up chemical processes, they go to tricks.
How to reduce maturation time?
- raise the temperature (+10 or +20), and so that the cut does not disappear, it is chipped with antibiotics or ultraviolet radiation is used;
- introduce mineral supplements (usually calcium, magnesium);
- apply enzyme preparations of plant or microbial origin (papain, fungal amylase);
- the most used method is electrical stimulation, when electrodes are applied to different parts of the carcass and current is applied;
- soak or pump into the pulp with a syringe special brines in which lactic acid bacteria are located;
- under pressure to introduce air, water, gases into the muscles.
Some methods look completely harmless, only they significantly impair the quality of the meat. After cooking, it can significantly decrease in size, it will turn out not so fragrant, with an unpleasant aftertaste and a terrible taste range.
If you decide not to mess with bad producers, but to create a great piece of meat for a flavorful steak, you should be aware of the signs of spoilage in a meat product.
How do you know if meat has gone bad?
If you violate the temperature regime and the recommended humidity in the refrigerator, then bad microorganisms will begin to develop in the cut. Such meat can be very dangerous, not to mention the culinary value! Of course, in order for the product to ripen well and not deteriorate, certain processes must take place in it. However, it does not always contain the necessary substances for autolysis.
What causes can disrupt the natural chemical reactions during fermentation:
- the animal was constantly sick, was exhausted, was constantly in a state of stress;
- the bull did not receive a balanced diet;
- poor bleeding of the carcass;
- cutting of cuts took place in unsanitary conditions;
- contamination of the product with the contents of the stomach of bulls;
- during transportation, bad microorganisms got on the meat;
- muscle integrity was compromised.
Naturally, if the product is kept at a temperature of more than +5 degrees, then spoilage of beef is inevitable. High humidity and the presence of oxygen will accelerate the appearance of putrefactive bacteria.
Experienced chefs believe that meat should initially be free of bad microorganisms, and refrigeration equipment for product maturation should be thoroughly disinfected.
Do not forget that various bacteria can spread throughout the raw material, so you should carefully monitor each piece. It is necessary to pay attention to the color, smell and presence of liquid, that is, meat juice.
The main signs of spoilage of cuts
The appearance of mucus. In case of improper storage, various bacteria and yeast are formed on the cuts. As a result, a piece of meat is covered with a sticky substance. Unfortunately, even with the right temperature and optimal humidity, unpleasant mucus can appear as early as the second day of storage. The reason is banal: a lot of microbial cells initially got on the surface of the piece.
A tan. The color of the meat becomes grayish, brownish, with a green coating. Muscles become loose, and the smell is suffocatingly sour with a hint of sulfur. It appears already in the first hours after slaughter, when the storage technology of the product is violated. If fresh meat is wrapped in a film or put into a bowl and be sure to close the lid, then it can become steamed. Necessary processes are slowed down because there is no ventilation. The breakdown of glycogen begins, and the resulting acidic substances give the raw material a very unpleasant odor. The product can be used for cooking only in one case: if, after washing and airing the finely chopped pieces, the odor is completely gone. Green plaque must be cleaned, but if it reappears, it is advisable to dispose of the product.
rotting. Various groups of bacteria can appear on the surface. Some remain in the upper layers, others go inward. In the latter case, the meat will seem good, but the bones and tendons will be completely spoiled. In sick animals, putrefactive microorganisms enter the blood long before slaughter, which delivers them to all muscles and organs. As a result, spoilage of cuts occurs throughout the thickness at the same time.
Do not think that a product with a slight smell can be washed and recycled. When the amino acid is destroyed, amines are released, which are considered quite toxic. Stale raw materials will be less dangerous than slightly spoiled ones. If the meat begins to decompose in the skin, then sulfur-containing substances are formed. In this case, the piece will smell like sulfur. Simultaneously with decay, fermentation of carbohydrates, oxidation of fats, etc. occur.
acid fermentation. The meat turns gray, often has a greenish tint. Carbohydrates begin to break down, organic acids appear, resulting in an unpleasant sour smell and taste. Fermentation often occurs in poorly bled meat and is considered the main type of spoilage in imported cuts.
Pigmentation. Pigment bacteria begin to multiply rapidly on the surface, so characteristic spots appear on the meat.
glow. Luminous bacteria can get on beef, which give the corresponding effect. They usually live in sea water, and get on meat during non-observance of the commodity neighborhood, for example, with fish. They do not cause chemical changes in the muscles, do not affect the taste or smell of cuts.
mold appears on frozen cuts. Fungi cause the breakdown of fats and proteins, reduce the amount of nitrogenous substances, so the product has a specific musty smell.
Knowing the causes and signs of spoilage of the meat product, you will be sure that a good piece of meat will end up on your table. I also recommend reading the article. If you decide to save money and start maturing beef cuts in your restaurant, it is better to use special equipment.
Cut maturation equipment
Establishments that specialize in elite meat offer a choice of cuts of their own "production".
The chilled product is delivered to the kitchen, and the chefs place it in the chambers of special refrigerators.
Of course, there is a technique of small volumes, where only 4-6 cuts can fit.
It is easy to install right in your home kitchen.
The main thing is that it meets all the requirements.
What should be the refrigerator for ripening meat?
- double door with UV protection;
- all elements (lattices, hooks) are made of high-quality stainless steel;
- temperature and humidity control systems;
- good ventilation system with speed control;
- adjustable legs;
- bactericidal lamp.
When buying, you should pay attention to the volume of the chamber, the maximum allowable weight per shelf. There are many models that need to be connected to the water supply. It is worth paying attention to the place where you plan to install the equipment. It is undesirable to place it near the window and heating appliances. The floor must be level. Distance from the wall at least 5 cm.
Now you know that you need to select well-fermented and matured beef with great care. Then the steak will become an exquisite dish that will give you a lot of positive emotions and taste pleasure!
Do you have your own personal butcher who will leave the best piece of meat especially for you, tell you how to cook it, tell you honestly that the meat of an adult dairy cow is in no way suitable for the main dish of the evening? If yes, then you are incredibly lucky! But, most of us have to be content with the stories of friends, texts from the Internet with often conflicting facts and our own trial and error.
Every time I come to the market for a vegetable basket, I look into the meat department and hear a lot of calls to buy fresh beef. What could be better? - asks the butcher in a white coat, spreading his arms over the butcher counter. Fresh beef meat is a kind of brand that sellers skillfully use in communicating with a potential buyer. Playing on associations with fresh milk. Warm, homey...
But, a little theory. Fresh meat refers to the meat of an animal, after the slaughter of which 2-4 hours have passed. This is real meat with a soft texture, but with insufficiently pronounced smell and taste. Then there are complex chemical processes of aging, aimed at the destruction of connective tissues, which contributes to the softening of muscle fibers.
When should you eat marbled meat?
You can eat meat after 5-7 days, when its rigidity decreases. Optimal taste qualities are achieved only after 10-14 days when the meat ripens (meat fermentation) in temperature conditions from 0 to 4 C. The meat becomes tender and ready to cook a real steak.I remind you that we are talking about special meat bulls of the Hereford and Angus breeds, which ate delicious grass and grain, corn to form delicate fat layers. But, unfortunately, aging will not help the usual meat of dairy cows to become premium.
Aging (aging) of beef is of two types: dry and wet.
Dry aging.
The main purpose of beef aging is to increase the concentration and enhance the natural flavor of the meat. This is due to enzymatic biochemical reactions, as a result of which the muscle tissue softens. This process is aimed at evaporating moisture and breaking down enzymes in the meat to enhance flavor and improve taste. Characteristics of the chamber for dry aging: temperature - from 1 to 3 degrees Celsius, humidity about 50-60%, constant air circulation. Average aging (fermentation): 21 days.Wet aging.
In wet aging, the beef is vacuum-packed to allow it to retain its moisture. This is the most common way of curing meat today. Wet-aged meat is said to be more tender (because it retains moisture), while dry-aged meat has a richer, more concentrated flavor. It should be noted that during dry aging, up to a third of the mass of meat is lost due to moisture loss, which affects the price of the final product.Summing up the above, I would like to note the following:
✔ no matter what kind of steak you like, the most important thing is the right meat (fermented meat), without which nothing will work;✔ when buying meat from an honest, trusted supplier who, having the necessary experience, certificates, special equipment, controls all meat processing processes "from" and "to" - be calm, you have a Quality Product in front of you.
I will help you understand the types of steaks, the differences in the meat of bulls of one fattening or another, as well as the degrees of roasting and the intricacies of cooking steaks.
The recently brought up topic of trying to cook beef properly, as it should be on close examination, revealed additional nuances.
Many, like me, have probably heard something and somewhere about the ripening and aging of meat, but as it turned out, no one has a more or less complete understanding. On the Internet, by the way, there is also very little information, as it were.
Photo courtesy of turkeston
I don’t know why, but when it comes to aging or maturing meat, it usually means beef, especially since in English this is called the phrase “beef aging”, i.e. in translation - aging beef.
Meat autolysis
But it turns out, to be precise, from a scientific point of view, the processes occurring in the meat after the slaughter of an animal are called autolytic, and scientists study the autolysis of meat.
Autolysis - (from Auto... and Greek lýsis decomposition, decay), self-digestion of tissues of animals, plants and microorganisms.)
From what I was able to learn, one can unequivocally conclude that these processes are very complex and, apparently, have not yet been studied with absolute accuracy. Therefore, I did not focus on chemistry, but focused on more understandable, applied nuances. When you first look at autolysis, it becomes clear that it applies to absolutely any meat, even fish, and not just beef. Therefore, it is somewhat incorrect to speak only about the maturation of beef.
Autolysis of any meat is characterized by at least 3 main stages.
Steam meat. This meat is immediately after the slaughter of the animal. It is soft, elastic, characterized by good moisture content and moisture retention. True, as experts say, it has a less pronounced aroma and taste. Although mild when cooked. Shepherds told me that there is nothing better than steamed lamb skewers, no one marinates it, they only fry it with salt and pepper, stringing it on skewers while still warm. But fresh meat is not so long.
Depending on the type of animal, ambient temperature and other factors, after a while the meat enters the rigor mortis phase.
On average, it is believed that for rabbits and birds, rigor mortis at normal temperature occurs after 30 minutes, and at 0 0 C, it takes a little more time, about 4-6 hours. Cattle enter rigor mortis somewhat later, taking 10 to 24 hours to complete, depending on the temperature, size of the animals, nature of the food and living conditions, and even their mental state and other factors. It should be noted that stiffness of meat does not occur quite evenly in parts of the carcass.
Meat in a state of rigor mortis is the most uninteresting. It sharply increases rigidity and elasticity. Scientific evidence shows that shear stress and modulus of elasticity increase by as much as two times. For some reason, acidity, the so-called Ph, goes to the acid side, from 7 units to 5.5. Other changes are also observed. It is clear that the preparation of such meat will not give good results.
Analyzing current trends, we can conclude that very often we just eat meat in a state of rigor mortis or close to it. For example, a bull was slaughtered yesterday, and today they brought it to the market. And we just bought it today, in a day or even 12 hours, at the most "suitable" moment for rigor mortis, and ran to cook it.
But, thank God, after the onset of rigor mortis, the meat enters the next phase, the so-called resolution of rigor mortis or the maturation stage. This is where all the fun begins.
Meat maturation
Due to autolytic processes, meat undergoes metamorphoses, it becomes softer even than fresh meat, shear stress and modulus of elasticity from 100 units (fresh meat) decrease to almost 60, in addition, experts testify to positive changes in other organoleptic characteristics. In a word, the meat becomes simply magnificent.
But with the maturation of meat, everything is far from simple. Until now, there are no uniform criteria for assessing the degree of maturation. There is also no single recommended technology. Meanwhile, holding temperature and time are very important conditions. And also there are related problems, this is the development of microorganisms and the subsequent tendency of meat to spoilage, as well as the loss of moisture in the meat, the so-called shrinkage.
The higher the holding temperature, the faster the maturation occurs, but the higher the likelihood of meat spoilage, and accordingly the requirements for maintaining sterility increase. The lower the holding temperature, the longer it takes to mature, but the meat is less prone to spoilage.
It is worth noting that after a certain stage of maturation, the characteristics of the meat cease to change and further aging becomes meaningless, moreover, the meat enters the stage of deep autolysis, in simple terms, it begins to actively decompose with the release of certain odors, mucus, and so on.
In the old days, butchers were guided only by their sense of smell and tactile sensations. Apparently, they are guided by this even now, only by adding a little science.
There are several approaches to the maturation of meat.
Ancient methods prescribed keeping meat at temperatures close to 0 0 C, at a humidity of about 85% to reduce shrinkage, as well as with high ventilation of the premises to prevent the active development of microorganisms. It was recommended to constantly wipe the meat or wrap it in constantly changing shrouds of plain fabric. This is the so-called "dry" method, "dry aging".
Shrinkage up to 25% of the original weight was considered normal. Whole carcasses or rather large parts of the carcass were subjected to such aging. During maturation, they usually dried on the outside, covered with a film, which had to be removed when preparing the meat for cooking. At the same time, special incisions could be made on some carcasses to improve ventilation to prevent premature spoilage. It is clear that in this way it is extremely difficult to ripen individual steaks. Since the aging process required additional costs and threatened to lose the weight of the carcass by almost a quarter, only the most elite varieties of meat were subjected to such a procedure - well-fed carcasses of certain breeds, mainly Angus, specially fattened, with a lot of fat and marble veins. In this way, the meat could be aged for more than 25 days, up to a month.
Modern approaches are less conservative. So, it was found that at a temperature of 37 0 C, the ripening of meat occurs in just 4-5 hours. Therefore, now at industrial plants, meat can be subjected to electrical stimulation, as well as exposure to high-frequency currents with heating up to 39-40 0 C. In addition, it can be saturated with special solutions that accelerate aging. And to prevent the development of microorganisms, ultraviolet irradiation can be used, which, if I'm not mistaken, is the norm, for example, for hospital operating rooms and other places requiring sterility.
There are also other industrial approaches, the most common is called "wet" maturation, "wet aging". The meaning of the method is that the meat ripens already cut into portions and enclosed in vacuum packaging. In this form, it is little susceptible to spoilage, which allows it to withstand the time required for ripening.
Although there is an opinion that technologies that minimize the shrinkage of meat during its ripening do not allow to achieve a truly rich taste.
However, even conservative methods are subject to revision, for example, in one of the studies it was shown that increasing the temperature of meat ripening to + 4 0 C can reduce the maximum aging period to 16 days. That allows you to reduce the level of costs.
As an approximate reference value, it can be considered that the full maturation of beef is:
- at a temperature of 1-2 0 С 10-14 days
- at a temperature of 10-15 0 С 4-5 days
- At a temperature of 18 0 С 3 days
As for pork, I did not find exact data on the time required for ripening, some sources suggest that this time is comparable to the time indicated for beef, others, on the contrary, state that pork does not need long exposure and it needs no more than a day.
Regarding lamb, I, guided by my own experience, albeit not rich, still tend to believe that some exposure improves its quality.
At first, I made a reservation about fish, for most varieties of fish, aging is contraindicated due to the high probability of active bacterial growth, which, as it turns out, fish is very prone to.
Home maturing of meat.
As a rule, it is not recommended to engage in the maturation of meat at home. Since it is necessary to be sure of the sterility of not only your kitchen, but also the process of slaughtering and cutting the carcass into pieces. In addition, no one will guarantee that your nose and eyes will not fail. However, I came across the recommendations of one butcher about home ripening meat.
An uncut piece of beef meat, preferably a large one with outer films, must be thoroughly washed and dried. Then place on the coldest shelf of the refrigerator, wrapped in linen, a piece must be wiped several times a day and the wrapper changed to a new one. The old one must be carefully washed off the blood and dried, after which it will become suitable for subsequent use. This process continues for 16 days, after which you can cut into pieces and fry. If the meat is not eaten within 22 days, it is recommended to transfer it to the freezer and store it for no more than two months.
From myself, I’ll note, it’s probably permissible to ripen meat in the refrigerator, wrapping it in cling film, after thoroughly washing and drying it, some kind of vacuuming. By the way, I think that in two weeks even a fairly large piece can be eaten, and, as it were, the issue of freezing meat becomes less relevant.
It seems that everything, additions and clarifications from connoisseurs are not only desirable, but also probably mandatory.
The most delicious and correct meat for steaks cooked long before it hits the pan. Perfect Ribeye steak, juicy Chateaubriand and flavorful - wonder how they reach the pinnacle of flavor? Today we will talk in more detail about the intricacies of "ripening" and fermenting meat.
Why do you need to age meat for steaks?
Even after slaughter, various chemical processes take place in the meat of an animal that affect its taste and structure. There is an opinion that the best meat for steaks This is steam beef. The opinion is erroneous, because approximately 4 hours after the cessation of oxygen access to muscle tissue, stiffness occurs, during which the stiffness of the meat increases significantly. This is the most common product on the market. It will be simply impossible to cook a tasty and soft steak from it. Approximately two days after stiffness, the fibers soften and the reverse process begins. It is taken as the basis for the ripening of meat.
The beef aging process can last from 3 to 38 days. So that during this time the meat does not deteriorate and does not dry out, it is placed in a special salt chamber, where they maintain a certain temperature and humidity, and also monitor the growth of bacteria. The best meat for steaks is aged. However, in order for the meat to become such, during the life of the bull-calf they keep on special grain fattening, minimizing stress and stress. This contributes to the active accumulation of thin fatty layers in the meat. Marbled beef is considered a real delicacy, because the steaks from it are very juicy and fragrant. To enhance this flavor and start the natural fermentation process of the meat, it is aged dry or wet.
Dry aging of meat
Dry aging makes it possible to achieve excellent organoleptic characteristics of the product and enhance its natural taste. Meat for steaks undergoes dry maturation in special refrigerators with a certain microclimate, air temperature +2 ° and relative humidity up to 65%. Well-established ventilation system creates the necessary air circulation. During the ripening process, excess moisture evaporates from the cut, the fibers soften and fermentation begins, which gives the final product a rich taste and aroma. The duration of the process can take from 15 to 38 days. During this time, the cut loses up to 40% of its weight, so only the best cuts are taken for dry aging: Ribeye roast beef, Tomahawk roast beef and which you can buy in our online store.
Wet aging of meat
Wet aging appeared much later than dry aging. It involves the vacuuming of cuts and their further storage in a certain microclimate. Wet-aged steak meat has more juiciness, excellent tenderness and a very soft texture. The wet maturation process lasts from 3 to 10 days, during which all its physical characteristics are regularly measured. Most often, wet aging is used for boneless cuts. Ribeye steak, Chateaubriand tenderloin and Tenderloin are aged in this way.
How to age steak meat at home
To begin with, you need grass or grain fattening. The cut must be large enough, as during the aging process it will dry out and become covered with a crust that will need to be cut off. If your refrigerator does not have enough air circulation and you cannot fit a fan in it, use cheesecloth. Wrap it in it and prepare the container by pouring coarse salt on the bottom. Put a wire rack on top of the container, and a cut on it and place in the refrigerator. Salt helps to draw excess moisture out of the meat, the grid allows it to drain freely and eliminates the need for frequent turning of the cut. Gauze must be changed daily, it will also absorb excess moisture. Keep the steak meat in this way from 4 days to 4 weeks, and then cut off the dried crust and cook the steaks according to your favorite recipe.
What meat to choose
For the preparation of steaks, the meat of gobies of certain breeds that ate grass and grain is suitable - it evenly contains fatty layers. They not only affect the structure and taste of meat, but also protect it from harmful microorganisms. Regular beef is not suitable for aging.For dry aging, it is important to choose the right cut - from the loins or ribs of the carcass - and on the bone, as it also imparts shades of its aroma to the meat. On the surface of such a cut should be a fatty layer.
The weight of a cut for steaks is at least 8 kg, otherwise it will dry out too much.
What happens to meat
While aging is underway, under the influence of the meat's own enzymes, the process of autolysis begins, in which the physical and chemical properties of muscle tissue change. As a result of the destruction of connective tissues, the structure of the meat softens, and due to the loss of moisture, its taste becomes saturated. This is especially evident in the meat of grass-fed animals - its pronounced "beef" taste becomes characteristically sweet.A dry crust is formed on the surface of the cut, on which colonies of fungi develop - it forms a kind of "packaging" of the cut, protecting it from the effects of pathogenic microflora, and also adds flavor to the meat. It is removed before cutting into steaks.
What does the process look like
After slaughtering the animal, fresh meat is placed in special ventilated cabinets, which maintain an optimal microclimate for aging: temperature 1–3 ° C, humidity 75–85% and slow air circulation. Under such conditions, the risk of reproduction of pathogenic bacteria in the meat is minimized.The meat is hung on hooks or placed on grates and kept for 15-30 days, obtaining high-quality raw materials for steaks. After a week, it begins to soften, but it becomes really tasty and tender after another week. The most popular aging period is 21 days. During this time, the meat loses up to 30 percent of its weight, literally concentrating the taste and aroma in itself. It makes the perfect steak.
Economic aspect
Taking into account all the losses and costs - cut weight reduction, aging time, overhead costs - the price of the final product is high. Therefore, it makes sense to use dry aging only for high-quality marbled meat.Equipment
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Automatic control: all the main parameters and stages of technology are included in the program.
Dry aging chambers are similarly constructed, but cuts can be stored either on shelves or on hooks. The level of humidity in the chambers is regulated with the help of special salt cassettes: when it is too high, the cassettes are placed in the chamber and the salt absorbs excess moisture.
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