When it comes to dry ageing meat, there are two main options available: the traditional method where beef is hung in a temperature-controlled room, or the modern method which uses a special fridge designed for dry ageing. Both techniques have their pros and cons, but which one is the best for your needs? In this article, we'll explore the differences between traditional and modern dry ageing fridges and help you choose the right one for your kitchen.
Traditional Dry Ageing Method.
The traditional method of dry ageing meat involves hanging cuts of beef in a temperature-controlled room with a specific level of humidity for several weeks. This technique is cost-effective and requires minimal equipment. It also produces a distinct flavour and texture in the meat. The meat is exposed to the air, which allows for the moisture to evaporate, which concentrates the flavour and tenderizes the flesh. However, traditional dry ageing requires a lot of space, and the process takes a long time, up to 45 days.
Modern Dry Ageing Fridge.
The modern method of dry ageing meat involves placing beef in a special fridge designed for dry ageing. These fridges provide the perfect environment for ageing meat, including temperature, humidity, and air circulation, all of which are controlled digitally. This method produces a more consistent result, as the fridge provides a consistent environment throughout the process. The design of modern dry ageing fridges also means that dry ageing can take place in a smaller space than the traditional method. The downside of using a modern dry ageing fridge is the cost – they are a significant investment.
Which One is Best?
Choosing between a traditional and modern dry ageing fridge depends on many factors, including the spaces available, budget, and how much meat you plan to age. If you're looking to age smaller amounts of meat, a modern fridge may be the best choice. However, if you have the space and resources to manage it, traditional dry ageing might be a better choice, as it offers more natural ventilation and can be done more cheaply.
In conclusion, both traditional and modern dry ageing methods can produce delicious and succulent meat. Choosing the right method for your needs depends on your budget, space availability, and meat managing skills. Modern dry ageing fridges are a great choice for those with high leafage needs, while traditional methods work best for those who want to take advantage of the natural processes to create delicious meat.
Contact us to discuss your requirements of Dry Aged Fridge, Upright Showcase Cooler. Our experienced sales team can help you identify the options that best suit your needs.