Dry Age cuts are a new way to enjoy the world’s best cuts, giving them a bold, new and distinctive taste. It is definitely not for everyone, but anyone who thinks they can enjoy such an experience should definitely try our Dry Age meat.
People have always sought novelty, innovation, all for the fascination and excitement of trying something new.
In the world of meat, the examples are many: we can try meats from all over the world, traveling through new flavors or fine cuts; we can try new innovative methods of cooking or tasting, or we can discover new methods of maturing meat.
And that’s what we’re going to talk about today, because we’re going to make you discover and fall in love with Dry Age maturation, an incredible method for curing meat that gives the cut a new flavor and new characteristics.
At Fierro Food, you may have noticed our giant rib vaults, behemoths that, in addition to being perfect and elegant displays for our prized cuts, are also an example of the most modern technology for meat maturation
Once the cut of meat is placed in the vault, its processing begins: it undergoes a pure oxygen treatment with continuous air recycling and temperature constantly controlled and regulated by the central computer that manages our maturing jewels.
Maturing is obviously a time-consuming process, we go from a minimum of about 10 days, to even over 100 days, obviously the longer the cut matures, the more intense the flavor.
Maturation very abruptly changes the appearance of the meat; to the eyes of a person who has not read this article, the process looks like an end in itself as the meat becomes darker and technically less appetizing to the eyes.
But let us explain why this process takes place.
Meat curing is, as we said before, a set of processes that cause the meat to look and taste different, specifically the molecules that make up the musculature of the cut thin out even to the point of disappearing altogether, but leaving the real meat and the valuable fat intact.
The dark meat that can be seen on the outside then becomes a real protective armor against the outside, allowing the heart of the rib to acquire the aroma and properties of maturation while remaining protected from any process or infiltration.
Once the cut is chosen by the customer, it is first cut according to the desired quantity, and then meticulously cleaned by our butchers, allowing you to savor the Dry Age ripening in the best way.
How do you recognize a high-quality cut of meat? Listen to the advice of Fierro Food’s Master Butcher to find out!
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