Meat Master
The Ultimate Guide to Wet & Dry Aged Meat
There’s no need to fear the aging process when it comes to your meat. A careful technique that’s more art form than method, aging meat is the driving factor behind some of the most delectable, flavourful steaks available.
While dry aged meat carries an intense nutty essence, wet aged meat develops a juicer texture with a fresh essence. However it’s aged, the results remain the same: mouth-wateringly, flavoursome steaks.
In today’s guide, you’ll learn about both of these aging processes, uncovering their specific aging methods and how it benefits meat. We’ll also give you some great tips on how to prepare and serve it, so you know exactly how to handle your aged meat!
The Dry Aging Process
Dry aging is a lengthy and particular process that requires specific conditions. The success of the dry aged meat process depends on:
- Selecting the cut: The process starts with selecting thicker, richly marbled cuts, such as rib-eye.
- The right conditions: The meat is placed on a wire rack in a fridge set to between 1 and 3°C. This fridge maintains an 80% humidity level as well as consistent airflow.
- Letting it age: The meat is then aged for 14 to 45 days. While 30 days is approximately the ideal time for achieving tender results, the length of time can depend on the thickness of the meat.
- Trimming the meat: Dry aged meat needs to be trimmed before cooking to prevent crust formation. As a result, the hardened outer crust is trimmed away to reveal the perfectly marbled meat underneath.
- Cooking: The process is complete and the dry aged meat is ready to be cooked!
What is Dry Aged Meat?
Dry aged meat is beef that is carefully stored in a controlled environment for several weeks. Throughout this time, the meat is exposed to a controlled airflow and humidity level that causes the natural enzymes to break down muscle fibres and connective tissue. This meticulous aging process results in an intensified flavour and succulent tenderness.
What is Wet Aged Meat?
On the other hand, wet aged meat refers to the process in which meat is vacuum-sealed in its own juices and placed in a fridge. While the natural enzymes break down the proteins and fibres in a similar way to dry aged meat, wet aged meat becomes more tender due to the constant submersion in its own juices – differing from the dry aging process where meat dries out from prolonged air exposure.
Selecting the Right Cuts
Selecting cuts that are compatible with the dry or wet aging process is crucial for a successful aging process. For dry aging, the best cuts are typically on the thicker side, with a healthy fat content. Meat cuts that contain rich marbling show higher fat, which is beneficial for retaining essential moisture during the aging process. Because of this, the best types of cut to select for dry aging include rib-eye, rump, and sirloin steak cuts.
For wet aging, lean cuts of meat tend to be the preference. These cuts are perfectly suited for the level of juiciness that wet aging brings, leading to incredibly tender meat. Fillet and brisket are two excellent cut choices as they’re both leaner cuts.
Conditions for Aging Meat
The successful dry aging of meat depends on four key elements. These are:
- Temperature: The temperature in the fridge should remain between 1 and 3°C.
- Humidity: Humidity must remain at approximately 80%.
- Airflow: Sufficient airflow is essential for removing moisture and helps to prevent harmful bacteria developing.
- Time: Getting the timing right is crucial! Usually, dry aged meat reaches its ideal flavour and tenderness level within 21 to 30 days. Thicker cuts can be aged up to 45 days.
Monitoring and Care
Even with precise conditions in place, the aging process still requires constant attention and oversight. For example, if the temperature in the fridge increases unknowingly, or the humidity level drops, the state of the beef becomes compromised.
Therefore, the conditions and meat itself are often inspected at regular intervals to check for signs of spoilage or unwanted change.
Benefits of Aged Meat
There are many benefits to dry aging meat, not only from a taste and texture perspective, but also healthwise! As the enzymes kick start and begin to break down connective tissue, this process actually releases a number of essential nutrients, increasing the health benefits of the beef.
Learn how else aging meat can benefit your beef:
Enhanced Flavour Profile
Aging improves the meat’s flavour through the release of amino acids during the breakdown of fibres. These compounds add a bolder and nuttier flavour profile, enhancing the beefy, savoury taste of the meat.
Improved Texture and Tenderness
The enzymes released through the aging process actually help to soften the meat by tenderising muscles and firmer tissues. This creates velvety, smooth meat that melts in your mouth!
How to Cook Aged Meat
Preparing Aged Meat
Before cooking, there are steps you must take to prepare your aged meat properly. Firstly, you must remove the crust that’s developed. This will be hard and unsuitable for cooking. By trimming it off, you’ll reveal the beautifully marbled meat underneath and safeguard yourself from possible harmful bacteria.
Letting the meat come to room temperature is essential for an even cooking process. We also always recommend gently seasoning with sea salt and freshly cracked pepper to maximise the flavour.
Cooking Methods
Our recommended cooking method for aged meat is pan-searing. This technique creates a beautifully browned crust, and you can then finish the steak by either pan-frying or grilling it to your desired level of doneness.
Achieving Desired Doneness
To achieve the desired level of doneness, aged meat should be pan-fried for three minutes for rare, four for medium-rare, five for medium, and six for well-done. The meat should then rest for 5-10 minutes to enhance tenderness and flavour.
Pairing Aged Meat with Sides and Drinks
Ideal Side Dishes
Once your meat is cooked, finish your dish in style with our side recommendations. For a lighter and healthier side dish, consider pairing your beef with a crisp green salad or grilled root vegetables.
For heartier treats, potatoes are vital! Our chefs love roasted beef dripping potatoes, seasoned with thyme, garlic, and rosemary. A classic pairing of chunky chips is also a British staple that’s sure to please.
Perfect Drink Pairings
When selecting the perfect drink to accompany your aged meat, go for a full-bodied red wine, such as a Shiraz or Cabernet Sauvignon. For beer, try a dark ale or a porter, and for something more decadent, a rich, smoky whiskey pairs perfectly and helps enhance the intensity of the flavour.
Common Myths About Aged Meat
Aged meat is no exception to the rumour mill. But we’re here to clear up some common misplaced myths!
Firstly, there seems to be a myth that aged meat is just old meat, making it unsafe to eat. However, due to the careful conditions and close attention that the meat experiences during the aging process, it’s actually just as safe to eat as fresh meat!
Another myth is that aged meat is tough. After reading our guide, I’m sure you’re an expert on why this is simply untrue! In fact, both dry and wet aging processes help to tenderise the meat, creating that soft melt-in-your-mouth texture.
Experience Aged Meat at The Meat & Wine Co
If you’re new to the world of aged meats, or simply want to learn more, we invite you to The Meat & Wine Co’s exclusive dry aged meat experience, fittingly named AGED. Located in our stunning Mayfair location, experience a phenomenal dining adventure that demonstrates the depth and skill required for dry aging. Make a reservation today!