Dry Aged Beef Schrank

However some of our customers have already successfully mastered a maturing period of up to 15 weeks.

Dry aged beef schrank. The most common timeframe for a steak to be dry aged is 30 days. One set of beef ribs is aged 45 days and one is vacuum packed. With the help of our award winning dry aging cabinet you can determine how long you wish to mature your meat.

Smoked and braised both sets for four hours. The meat doesn t spoil during this time because you age it in conditions that tightly control the levels of moisture and bacteria. The meat should have a good fat layer and well marbled then you can start to dry age straight away.

You can find steaks that have been dry aged from 7 to even up to 120 days. The flavor development is shaped by both a reduction in moisture which correlates to a concentration of flavor and the cultivation of good mold and bacteria to lend a funky nutty profile to the meat. Usda prime dry aged beef the coveted grade of usda prime is reserved for very best beef only the top 2 of u s.

A dry aged steak is as you surely guessed aged before eating. We have reached very good results for dry aged beef within 4 5 weeks. Dry aging is the premium class amidst all meat conditioning techniques.

Only the dry aging of beef and other meat on the bone provides the meat with such a luscious aroma. Although there is shrinking during the dry aging process the end result is just about the same amount of meat but they do have different flavor profiles. Dabei nimmt ihnen unser vollreife profischrank fast alles ab.

Whether you are a first timer or have dedicated yourself to dry aged beef we have a product to fit your lifestyle.