Tenderness
0.5 1 3
5
7
14 day
Changes in tenderness of beef
(tenderer and tenderer)
Color change of beef (gradually gray)
7 days
14 days
21 days
30 days
- 4 -
Product Introduction
MX1000 Meat Ager is committed to creating an internationally recognized meat
maturing environment. This equipment
is
equipped with precise intelligent
temperature,
humidity control system (temperature 1~4°C, humidity 60%-90%), and
Himalayan salt brick, which makes cooked meat more flavorful. The equipment uses
UVC lamp sterilization and high perspective anti-ultraviolet insulating glass, and is
equipped with activated carbon to filter the air. It also has the function of
temperature and humidity alarm. The product can be used side by side or
embedded.
The best meat recognized for dry aging is rib-eye on the bone. It is always
recommended to buy a piece of beef with a good fat content and a high rate of
internal marbling.
It is advisable to mature the meat on the bone through the hanging method, which
can minimize the pure meat exposed to the air, reducing weight loss.
The dry aging period is recommended for
4 to 6 weeks, and the best
period
is 4 weeks.
The ideal maturation temperature is 1.5
℃
~3
℃
, and the humidity is 85%. Low
temperature can inhibit the growth of microorganisms, and moderate humidity will
slowly evaporate the water in the meat, making the meat firmer and more flavorful. It
is recommended that the maturation cycle should not exceed 12 weeks to avoid
affecting the flavor or causing the food to deteriorate.
When the process is complete, the thin crust is trimmed off ready to be de-boned or
cut into steaks.