KOMPAS.com – There are various techniques for tenderizing beef, one of which is dry aged or often known as the process of rotting meat.
As the name suggests, in this technique the beef will be left for a certain period of time, so that the color will change and the shape will shrink.
The final result obtained from this technique is a more unique meat taste and a softer texture.
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What is dry aged?
According to the explanation from Tokusen Head of Beef Commercial Tokusen, Sugiman, basically the aspects that are sold or offered from dry aged namely flesh and technology.
Simply put, in this process the meat that has been cut will be dried using a special technique. In this technique, the meat will be controlled in order juice what is in the flesh does not come out of the flesh.
According to Sugiman’s explanation, initially fresh beef that has been cut will be wrapped in gauze. Then it is sent directly from the farm to be stored during the dry aging process.
“The meat is wrapped in gauze, so it can still give the meat pores to breathe. Make sure there is circulation that can help the meat to breathe,” said Sugiman when Kompas.com met him at the Japfa Experience, South Jakarta, Tuesday (29/10/ 2024).
Ideally, said Sugiman, the meat is sorted at night, then sent tomorrow morning to the storage area dry aged.
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Based on his experience in sending meat to be-dry agedthe condition of the meat delivered during the three to four day journey was observed to be still good. After arriving at the destination, continued Sugiman, the meat will be stored in a special place.
Based on experience Kompas.com look at the storage area dry aged at Japfa Experiene, storage area dry aged This is a closed room covered with glass and the back of the room is pink like a brick coaster.
“On the back, the pink one, is Himalayan salt. The salt will evaporate slowly, so over time it will disappear,” he said.
Dry aged at Japfa Experience, South Jakarta, Tuesday (29/10/2024).
Sugiman said, there are various ways to store meat in a special room dry aged This. However, according to him, the most important part is the meat that will be cooked.dry aged must be 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,” he said.
Process dy aged for each meat, he added, it can be different. This depends on consumer demand.
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Some people like meat dry aged for 30 days, there are also those who like meat dry aged for 45 to 60 days.
“Usually you recommend (time dry aged) for 21 to 30 days,” said Sugiman.
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