KOMPAS.com – As the name suggests, dry aged is meat that is dried for a certain period of time, so that the color and shape also change.
Tokusen Head of Beef Commercial Tokusen, Sugiman, said that period dry aged For each person it can vary, some leave the meat for a period of 45 or even 60 days.
“It depends on what kind of taste the person prefers, but ideally 21 days is recommended,” said Sugiman, at the time Kompas.com meet at Japfa Experience, South Jakarta, Tuesday (29/10/2024).
Also read: What can dry aged meat be processed into? This is Seller’s Advice
The meat storage room for dry aged meat is closed, some sides are coated with Himalayan salt, and the room temperature is between 0 and 4 degrees Celsius.
If usually meat will give off a bad smell if it is not immediately put in the refrigerator, then is dry aged meat the same?
Meat dry aged the good ones don’t smell bad
Even though it is not stored in the refrigerator, Sugiman said that good dry aged meat is meat that does not emit a bad smell.
“Dry age the good thing is, if the smell of meat is still there, but if the smell of rottenness is not there, that’s why this is (dry aged) we will guard it,” he said.
Also read: There is Dry Aged Steak, How is it Different from Regular Steak?
Sugiman said, how to protect the meat that will bedry aged so that it doesn’t smell, starting from the process of sending the meat from the farm.
As is done at the Tokusen wagyu cattle farm in Lampung, beef that is still fresh after being slaughtered will be wrapped in gauze first.
Dry aged at Japfa Experience, South Jakarta, Tuesday (29/10/2024). “The meat is wrapped in gauze, so it can still give the meat pores to breathe. If we use plastic, the meat dies, so try to have circulation that can help the meat to breathe,” said Sugiman.
Ideally, said Sugiman, the meat is sorted at night, then sent tomorrow morning to the storage area dry aged.
Also read: What is the Ideal Time to Dry Aged? This is what the seller said
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 for a certain period of time.
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