KOMPAS.com – Dry Aged is a process of decomposing beef which is carried out to soften the meat and give the meat a distinctive taste.
According to the explanation from Tokusen Head of Beef Commercial Tokusen, Sugiman, beef should bedry aged namely meat that has bones and is coated with fat.
“Fat (fat) The aim is to reduce shrinkage, because the meat will beagingthere must be (meat parts) that are shrinking. “If you eat meat directly (without being covered in fat), the meat will shrink a lot,” said Sugiman Kompas.com meet at Japfa Experience, South Jakarta, Tuesday (29/10/2024).
Also read: Eating Dry Aged Steak at a Yogyakarta Restaurant, How Does It Taste?
Process dry aged It can be different for each person, this depends on preferences and tastes. However, is there an ideal time for the dry aging process?
According to Sugiman’s experience who received orders dry aged From consumers, some people like it dry aged up to 30 days.
There are also those who like it dry aged with a time span of 45 or even 60 days. However, Sugiman usually recommends a dry aging time of around 21 to 30 days.
“It depends on what kind of taste the person prefers, but ideally 21 days is recommended,” he said.
The meat aging process is carried out in a special closed room at a temperature of 0 to 4 degrees Celsius.
Also read: What is Dry Aged? Spoilage that Makes Meat Tender and Expensive
Based on Kompas.com’s experience of seeing the place dry aged At Japfa Experience, one side of the room is filled with a layer of Himalayan salt similar to a brick structure.
“That’s Himalayan salt, it’s very expensive, it evaporates slowly, so over time it can disappear,” said Sugiman.
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