Meat Master
The Ultimate Guide to Wet & Dry Aged Meat
Indulging in the complex taste of dry aged meat is a highly-coveted dining experience and the ultimate flavour odyssey. Wet aged meat on the other hand tends to produce meat that is unimaginably tender and fresher in flavour. Whichever way the meat is aged the goal remains the same: to create the most flavoursome, delectable steak you can imagine. In this guide, we dissect both ageing processes to compare what goes into each including the benefits of aged meat and how to prepare and serve it.
The Dry Aging Process
While dry ageing meat is a delicate art, a lot of the success of this process depends on creating the right conditions. The process involves:
- Selecting the cut: The process starts with selecting thick, well-marbled cuts like ribeye or sirloin.
- Setting the right conditions – Meat is placed on a wire rack, in a dedicated fridge set at 1-3°C with 80% humidity and consistent airflow.
- Letting it age – The meat is then aged for 14-45 days, with approximately 30 days being ideal for the most tender, flavorful results.
- Trimming the meat – Dry aged meat requires trimming before cooking. The hardened outer crust is trimmed away.
Cooking – The meat is ready to be cooked to your liking.
What is Dry Aged Meat?
Dry aged meat typically refers to cuts of beef that are stored in a controlled environment for up to several weeks. During this process the meat is exposed to air, allowing the natural enzymes in the meat to begin breaking down muscle fibres and connective tissue.. This process is designed to intensify the flavour and tenderness.
What is Wet Aged Meat?
Wet aged meat refers to a process whereby the meat is vacuum-sealed and aged in its own juices for a shorter time. During wet ageing the natural enzymes in the meat work to break down the proteins and tenderise the meat in a similar way to dry ageing, however, because the meat is not exposed to air the flavour doesn’t tend to develop the same sophisticated flavour profile.
Selecting the Right Cuts
The best cuts for dry ageing are usually larger, well-marbled cuts with a healthy fat cap. Ultimately cuts with a good overall fat content are key. This helps retain moisture during the ageing process and intensifies the flavour. The types of cuts that work well for dry ageing are:
- Rib eye
- Rump
- Porterhouse
- Striploin
Conditions for Aging Meat
Successfully dry ageing meat rests heavily on four main factors:
- Temperature – The temperature of the refrigerator should be between 1-3°C
- Humidity – Humidity needs to sit at around 80%
- Airflow – Adequate airflow is essential to draw moisture out of the beef and intensify the flavour, it also helps to prevent the development of any harmful bacteria
- Time – Typically dry aged meat reaches peak flavour and tenderness between 21-30 days but can be aged up to 45 days
Monitoring and Care
Dry aged meat needs consistent conditions. Ensuring a consistent fridge temperature (1-3°C) and humidity (around 80%) is maintained is essential. A dedicated fan is used for airflow and the meat should be inspected at regular intervals. Conditions should be adjusted as necessary and there should be no strong odours or signs of spoilage.
Benefits of Aged Meat
Dry ageing meat not only enhances the flavour and tenderness of the meat, but it also kickstarts the enzymes in the meat to start breaking down the connective tissue, increasing the amount of essential nutrients. This means there is a more concentrated nutritional value in each portion.
Enhanced Flavour Profile
An enhanced flavour profile is achieved by the breaking down of proteins, concentrating natural juice resulting in a richer, deeper taste experience.
Improved Texture and Tenderness
The dry ageing process breaks down the muscle fibres and connective tissue in the meat and creates a more tender, melt-in-your-mouth eating experience.
How to Cook Aged Meat
Preparing Aged Meat
To prepare dry aged meat for cooking, trim the crust that has formed. Ensure the meat is at room temperature and season with salt and pepper.
Cooking Methods
To cook dry aged meat, it is best pan-seared on high heat to create a crust, then the heat is reduced and grilled or pan-fried until it reaches the desired level of doneness.
Achieving Desired Doneness
To achieve the desired level of doneness dry aged meat should be pan-fried for three minutes for rare, four for medium-rare, five for medium, and six for well-done. The meat should then rest for 5-10 minutes to enhance tenderness and flavour.
Pairing Aged Meat with Sides and Drinks
Ideal Side Dishes
The intense flavour of aged beef pairs perfectly with the crisp, freshness of an iceberg wedge salad, or try market greens for a more subtle contrast. It would be almost criminal to leave out a side of potato, whether you choose the roasted beef dripping potato with rosemary, garlic and thyme as the perfect flavour complement or the ultimate side pairing, a classic, chunky chip.
Perfect Drink Pairings
When selecting the perfect drink to accompany your aged meat, go for a full-bodied red wine, such as a Shiraz or Cabernet Sauvignon. For beer, try a dark ale or a porter, and for something more decadent, a rich, smoky whiskey pairs perfectly and helps enhance the intensity of the flavour.
Common Myths About Aged Meat
There is a common myth that aged meat is simply old meat, making it somewhat unsafe to eat. However, when aged in the proper conditions, aged meat is considered just as safe as fresh meat, but provides a more flavoursome, luxurious eating experience.
Another myth is that any cut of beef can be aged. This is somewhat untrue as part of the purpose of ageing meat is the breaking down of the proteins to enhance the flavour. If the cut doesn’t have a healthy fat content it will simply dry out and shrink.
Experience Aged Meat at The Meat & Wine Co
We invite you to indulge in AGED, the Meat & Wine Co’s exclusive dry aged meat experience. Make a reservation today to discover the depth, precision and skill of our masterful chefs as they serve you a phenomenal and unforgettable dining experience.
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