WET AGED – DRY AGED
Aging is a fermentation process of spontaneous change in the chemical composition, structure and properties of meat raw materials after the slaughter of the animal under the influence of the meat’s own enzymes. The purpose of ripening is to make excellent meat even better, tenderer and more flavorful.
During wet aging, the meat is placed in a vacuum wrap to prevent moisture evaporation, and the packaging is placed in a chamber with carefully controlled conditions (with a storage temperature of 4 ± 2 ° C). Aging occurs internally by itself: the enzymes begin to decompose, and after a certain period (14-21 days) the meat becomes even softer, also acquiring a rich aroma and taste. That is why it is better to take packages where the product is in the second half of the expiration date, and open and cook closer to the expiration date.
The meat is placed in special chambers without packaging, where, under the influence of a complex of factors (temperature, air circulation, humidity and time), the fermentation process takes place. Over time, a hard crust forms on the meat. Once the aging process is complete (usually dry aging lasts from 30 days and can last up to 180 days or more), the rind is carefully cut off and only then cooked. This way meat is more tender and obtains special rich aroma.