Buy Steak Ager Fridge in Australia | KingsBottle

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Steak Ager Fridge Everything You Need to Know
Ever wonder why steak on a big rotisserie can
taste so much better and more tender than the
steaks you take off your backyard grill? Or why
do they cost so much more? Dry aging is the
process by which large cuts of beef are aged for
several weeks to several months before being
trimmed and cut into fillets. It is a process
that not only helps the steak develop flavor,
but also makes it much more tender than it would
be completely fresh. Dry-aged meat, or even
dry-aged beef, has been the steak trend for
several years. At the center of attention are
buttery nutty flavors and high-quality
processing. The maturation process requires
quality criteria, from the texture of the meat to
the technique of the process. You can even age
your own meat at home. For example, with a
dry-aging refrigerator. When there were still no
stable ventilation and cooling systems, butchers
overpowered an enemy in dry-ripening rotten
bone marrow. That is why the decision was made
with the advent of vacuum technology for this
method, which at that time was safer and cheaper,
since in the end what is aspirated is also lost
in terms of weight. If you like to Buy Steak Ager
Fridge in Australia, there are many good online
stores that help you in buying it at affordable
prices. Thanks to technical progress, the Dry
Aged process has become safer and easier. And it
takes less space. Although there are some
butchers who specialize exclusively in jerky with
well-equipped and spacious ripening chambers,
most butchers and restaurants, such as
steakhouses, are now equipped with a dry-aging
refrigerator. In it, the whole veal halves have
space and in the closed cupboard, the climate is
perfectly controllable. Therefore, there are no
unpleasant surprises with less energy
expenditure than the maturity chamber requires.
What is Wet Aging?
The least expensive alternative to dry aging is
called wet aging. The meat is sent from the
packing plants to the butcher shops in vacuum
packing. Butchers can store this packaged meat in
their refrigerators and let it age. Since meat
is packed in its own juices, enzymes break down
connective tissues and make it more tender.
However, because there will be no fluid loss, the
flavor concentration you get from dry aging will
not occur. You may be tempted to age your beef
at home. You can take a vacuum-packed primary cut
(from which market cuts are taken) from the
butcher and put it in the fridge for two weeks in
the hopes of producing a really tender piece of
meat. However, aging must take place at precise
temperatures and humidity under controlled
circumstances. The average family refrigerator
just doesn't have what it takes to properly age
meat. It is very easy to get a good colony of
bacteria in that meat for a couple of weeks it
takes to mature a piece of meat.
Why dry-aged beef tastes better?
All fresh meat is aged for at least a few days
and up to several weeks to allow the enzymes
naturally present in the meat to break down the
muscle tissue, improving texture and flavor.
These days, most of the beef is aged in shrink
plastic, a process known as wet aging. Dry-aged
beef, on the other hand, is exposed to air so
that dehydration can further concentrate the
flavor of the meat. However, it is a more
expensive process than wet aging because meat
loses weight due to dehydration and must also be
trimmed from its completely dry exterior.
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We dry-dry a previously wet-aged, boneless beef
rib roast from our local market in one of our
test kitchen refrigerators for three days. We
had another roast of ribs from the same steer
that we left in its plastic wrap to continue
aging for the same amount of time. After roasting
them, we tested them side by side. The dry-aged
roast was more succulent and had a milder but
meatier flavor than the wet-aged roast, which
had a watery taste in comparison. We then
dry-aged another roast for seven days and were
blown away by the taste. Despite the 20 loss of
its original weight, we are convinced that for
a truly special occasion, such as a Christmas or
New Years dinner, dry-cured beef is worth the
time and expense.
How to dry-age beef at home

1. Buy a boneless prime rib or roast tenderloin or a
   choice from the best meat source in your area.
2. unwrap the meat, rinse well, and pat dry with
   paper towels. Do not trim. Loosely wrap the
   roast in a triple layer of cheesecloth and place
   it on a wire rack on a rimmed baking sheet or
   another tray.
3. Refrigerate three to seven days the older the
   meat ages, the tastier it becomes. After the
   first day, carefully unwrap and then rewrap with
   the same gauze to prevent the fabric fibers from
   sticking to the meat.
4. When you are ready to grill, unwrap the meat and,
   using a sharp knife, shave and discard the
   tough, dry outer layer of the meat. Also, remove
   dry areas of fat, but leave as much good fat as
   possible. Grill whole or cut into steaks.

A food safety note
Home refrigerators are not as consistent or as
cold as commercial meat cabinets. Before aging
meat at home, obtain a refrigerator thermometer,
and make sure your refrigerator is below 40 F.
Cook or freeze meat within seven days of
starting the dry-aging process.
Let's Wrap Up
One of the best dry aging refrigerators has a
noble design, the Kingsbottle. The stainless
steel optic is an eye-catcher in any butcher or
steakhouse. Through the door, customers can
marvel at the product right into the ripening
process and look forward to a juicy, dry-aged
steak. So what are you waiting for! Buy Steak
Ager Fridge in Australia, and enjoy the relishing
taste of steak. Visit- https//www.kingsbottle.c
om.au/collections/steak-dry-ager-fridge
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