Conocimiento de envejecimiento en seco
¿Qué es el envejecimiento en seco?
El envejecimiento en seco es el proceso de almacenamiento de canales o cortes subprimarios de carne, sin empaque protector, en un ambiente controlado para permitir que las enzimas naturales ablanden y mejoren el sabor de la carne. Esto concentra su sabor y el resultado es un corte tierno, con un perfil de sabor complejo que se puede describir como a nuez, "funky" y parecido al queso azul.
¿Qué se requiere para el envejecimiento en seco?
Requiere flujo de aire, temperatura constante, humedad relativa (HR) controlada y tiempo.
We have a growing family and I believe this would be an excellent option for buying the sub-primal cuts. While it is being “stored”, I could also age the meat. What is the consumption rate?
PAG-400 is designed especially for homes and smaller restaurants. But, the capacity is the largest in its class, holding up to 100 lbs (45 kg) of meat with the use of our exclusive meat racks. Consumption rate will depend on the frequency of consumption and length of dry aging. Please see below reference:
Length of Dry Aging: 30 days
Meat: Prime Ribeye bone-in; professional butcher called it, size 109 cut (about 6-7 bones)
Primo Ager capacity: up to 100 lbs (roughly 11-15 lbs / 5kg-7kg) meat per rack in 6 racks + One 1/2 size 109 cut
If you are dry aging as above, ending on the 30th day, you can start consuming your steaks from the meat racks. Each meat rack serves roughly 4-5 Tomahawk steaks (each tomahawk is around 40 oz). So, if you replenish the empty rack, basically you can have this amazing dry aged steak every 4 - 5 days.
