KOMPAS.com – Dry aged is the process of decomposing beef, aiming to get a soft texture and distinctive taste.
Period dry aged Beef for each person can be different, some people 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 Tokusen Head of Beef Commercial Tokusen, Sugiman when Kompas.com meet at Japfa Experience, South Jakarta, Tuesday (29/10/2024).
Also read: Exploring the Process of Making Dry Aged Meat in Tokusen
Meat storage for dry aged nor can it be careless. At Japfa Experience, meat dry aged stored in a special room at a temperature between zero and four degrees Celsius.
Also, one side of the room is covered with Himalayan salt. Sugiman said, the salt will sublimate slowly.
When looking at the storage cupboard dry aged in Tokusen, Japfa Experience, on Tuesday (29/10/2024), Kompas.com found that there were various cuts of meat stored.
Seeing this, what is the technique then? dry aged suitable for all cuts of beef?
Also read: Dry Aged, a rotting process to soften meat?
Dry aged is recommended for bone-in meat
According to Sugiman, all cuts of beef can bedry aged. However, remember dry aged is a premium dish, so you should choose cuts of meat that are attached to the bone.
“The most expensive is prime cutand usually dry aged We suggest using bones because they have bones flavor (taste),” said Sugiman.
Dry aged at Japfa Experience, South Jakarta, Tuesday (29/10/2024). He added that bones are sensitive and easily oxidized, so they will provide additional flavor to the meat.
“If you want dry aged use tenderloin, rib eye“All kinds (pieces of meat without bones) are fine, you can’t just feel the sensation of the bones,” he said.
Also read: How to thaw frozen chicken so it doesn’t get contaminated with bacteria
Apart from bone-in meat, Sugiman also suggests choosing meat coated with fat for cooking.dry aged.
“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.
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