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How Does the Meat Dry-Aging Cabinet Work? | The most important thing about meat-aging is creating the perfect climate for the steak to age properly. In the wrong environment with fluctuating temperatures or humidity levels, any meat can go bad. When the steak is in a controlled environment for the right period of time, it creates a rich, flavorful piece of meat/beef that your customers will enjoy. A dry aging cabinet allows you to do just that, controlling both temperature, humidity, and ventilation levels in order to properly manage the beef.) | |
What Makes a Good dry-Aging Cabinet? | ||
Good temperature control | A good dry-aging cabinet will have a great ventilation system with advanced temperature (during 0~3 ℃) control with air cooling that keeps the meat from spoiling, aging it to perfection. When looking for a dry ager/dry-aging cabinet, those systems should create a cold and humid climate to ensure optimal drying and aging process. | |
Suitable humid climate | As one of the most temperature-sensitive foods, it’s important to have your steak properly stored and controlled from the moment you receive it. Not only the temperature control, but also the humid climate will be around 80~90%; the beef would be in good condition with high quality. | |
UV sterilization and purification function | Most effectively UV sterilization instead of salt, is also important to dry-aging process, that allows the dry-age crusting to form, and could not disrupt the taste of the beef. | |
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