THE A-Z OF STEAK CUTS OF RIBEYE TO T-BONE A good steak needs a good cut. But what lies behind the English terms as Ribeye or T-Bone? The DRY AGER® team will tell you the most popular steak cuts and their merits. Brisket Depending on the quality of meat, the brisket is useful to simmer or […]
MEAT QUALITY WHEN MATURING – HOW GOOD SHOULD IT BE? If we go into a conventional supermarket, we usually see really cheap products – whether this is with beef, veal, chicken or other meat. Doubtless industrial meat without any soul, animals ever seen a fresh meadow? Rather not the case. Is it worth buying such a […]
GRILL TIPS FOR THE PREPARATION OF DRY-AGED BEEF DRY AGER® – maturing cabinets have an unmatched taste experience under the best conditions. Before the Dry Aged Beef finally comes to the table, it still needs a dignified preparation. It is particularly tasty when grilling, as intensive roast and smoke aromas unfold here. The best steak recipe from […]
THE DRY AGER IS THE BEST AID FOR BUTCHER Dry Aged Beef is a sales sling. Many butchers have the dry-ripe noble meat on offer. However, absolute precision is required in the production process. Not always easy in the hectic everyday life. With the DRY AGER® tire rack the work is done by itself. Thanks […]
WHAT HAPPENS DURING DRY-AGING MEAT? Not only well-hung Dry Aged Beef must mature, but also the “normal” meat. For the animal to be consumed after slaughter, it needs the meat ripening. Here, chemical forces work to make the muscle meaty edible. After the slaughter it becomes tough After the slaughter, various processes occur by the stop of […]
WHY DOES MEAT HAVE TO HANG? In order to make it really enjoyable, freshly slaughtered beef must “hang and mature” at cool temperatures. The effect of the centuries-old butcher tradition has long been proved by chemical knowledge. In the case of meat, not only does a delicate consistency but also the taste develop. Fresh meat […]
HOW DOES A DRY AGING CABINET WORK? The most important thing about meat maturing is a perfect climate. Keeping this for many butchers in the past was the great difficulty. The dry aging cabinet has solved this problem and – thanks to the format – simultaneously enabled operation in private households. What makes a good dry aging […]
THE PERFECT DRY-AGED STEAK Dry-Aged-Beef is considered the king’s class among the steaks. Anyone who slips during the preparation will end up with little joy with the dry-aged steak. Perfect enjoyment requires not only a high-quality basic product, but also the correct preparation. 1. Step: Air conditioning Directly from the refrigerator into the pan, the dry-aged […]
MOLDS DURING MEAT MATURING Meat maturing is an organic process. In order to avoid the formation of germs or molds that are harmful to health, hygiene and storage regulations must be strictly adhered to. The latter is now done by itself, thanks to an ingenious technique. Thanks to the unique UVC sterilization box (protected as a utility model), the […]
SHOPFITTING – DESIGN MAKES THE DIFFERENCE Design is not just a question of taste. The zeitgeist also plays a role. This also applies to the furnishing of a salesroom. Luckily, trends in shopfitting are not changing as quickly as fashion. In addition to the cover, other qualities are also in demand in the salesroom. For butchers, […]
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