Dry Aged Beef: How Does the Flavour Get Into the Aroma Powerhouse?

Our best piece of meat undoubtedly comes from our in-house Dry Ager maturing cabinets. But what actually happens to the meat in the Dry Ager maturing cabinet? During dry aging, also called dry maturing or hanging, liquid escapes from the meat over time. The liquid evaporates and the meat matures dry. The meat loses weight but gains flavour.

For this to work, the meat must be hung on the bone in a constant, cool climate with sufficient ventilation. Even the smallest temperature differences can cause the dry aging process to fail.

In our professional Dry Ager dry aging fridge, we can precisely control the environment and ensure that the meat has the perfect conditions to mature. Our Dry Aged beef is refind for 6-8 weeks in our in-house Dry Ager® dry aging fridge.

If you observe the ripening process, a dark crust forms, similar to a black pudding. A white bloom may also develop, but it is harmless. Underneath, the enzymes work their magic in the soft muscle meat.

The muscles contain glycogen, a carbohydrate compound and thus an energy reserve. With the help of oxygen, glycogen is converted into lactic acid. The acid activates enzymes called proteases. They break down the rigid bonds between the muscle proteins. The result is particularly tender and aromatic meat.

Convince yourself of our aroma powerhouse!