Meat Aging Process

The Natural Dry Aging Process

With the help of modern technology, it’s possible to recreate the old process of dry-aging
meat while still keeping it entirely natural. Premium Meat Agers have made it possible for
chefs, butchers, and retail stores to take the dry-aging process into their locations. By creating
dry-aged meat within your stores and restaurants, you are not only able to offer your
customers a premium meat option but also a premium experience.
Measuring the Meat Aging Process
It is important to note that meat maturing is not abstract. When measuring tenderness
and taste, there are different ways you can objectively test whether your meat has aged.
 Tenderness can be obtained with sheer force measurements like the Kramer shear-
cell, Warner-Bratzler shear device, or penetration measurements like the Instron
devices
 Taste can also be determined by how it feels.
 Meat becomes wet or sour because of all the ripening gasses that are trapped in the
bags it's sealed in. If the meat has a metallic taste, then it has been freshly prepared.
 Dry-aged meat has an unami taste when aged in the Premium Meat Ager (PMA). The
microclimate evaporates the moisture from the meat, and the enzymes in the meat
work to break down the fibers and tenderize the beef, increasing the signature unami
taste. This taste has been described as “savory” and is characteristic of broths and
cooked meats.

The Aging Room Premium Meat Ager

The Premium Meat Ager matures exclusively with salt, eliminating the need for ultraviolet
lamps, activated charcoal filters, or any chemicals. It produces a salty microclimate with
controlled air circulation, temperature, and humidity. The maturing process dissolves the salt
in the air, creating a thin film of salt that envelopes the meat. The meat ripens naturally and is
never frozen, vacuum-sealed, or chemically preserved.