N meat with taste
Dry Aged Beef, the dry-hung beef, delivers the best steaks in the world.
It excites meat lovers. In the US, the bone-ripened beef backs have been cult for decades. The dry maturation of the meat, the so-called dry aging, is the oldest method of meat maturation. Here, the meat is suspended on the bone over a period of time at a controlled temperature and humidity. Trockengereift, as the saying goes.
The maturing conditions must be right
Our Dry Ager maturation cabinet is equipped with Himalayan salt plank. The salt helps to create a germ-inhibiting climate. The deliberate, controlled "decay" is significantly slowed down and thus remains the typical nutty taste despite the long maturation time pleasantly mild and the meat butterzart.Der weight loss during the six-week maturation is about 20%. At the end of ripening, the dried-up rim is removed, resulting in the loss of another 35% of the starting material. The meat loses only water, the taste focuses on the rest.
Origin of our Dry Aged Beef
For a perfect enjoyment we need next to the maturation, high quality raw materials. In order to fulfill these criteria, the origin, species-appropriate husbandry, feeding, slaughter age and slaughter of the animal are of elementary importance. In order to meet our own, very high quality standards, we make sure that the animals have a generous spout and feed on green meadows. In the colder months, the cattle are fed with corn silage and natural grain. We source our cattle from well-known and responsibly managed farms. We predominantly ripen backs of heifers, which are female cattle as they usually store more fat than bulls. For our pork lovers we are from time to time or on order also our farm pork dry agen.
The preparation
Bring your steaks to room temperature by leaving them covered in the kitchen for about 1 hour. Salt your steaks 5 minutes before searing, which increases the roast aroma. Use good salt such as B. Fleur de Sel. # Peppers only after searing or grilling.Heat your grill or in a pan at the highest possible temperature before. I personally like to take a mild olive oil. When grilling, make sure that the coal is no longer black but white is glowing.Brat or grill your steak as hot as possible until you have reached the desired degree of browning. Remove the steaks from the intense heat and place them in the preheated oven on a gridiron or on the grill in indirect heat. Cook the steaks at 80 ° C convection or 100 ° C top / bottom heat in the oven or on the grill finished at about 120 ° C to the desired cooking point.
