• Home
  • Products
  • 13inch Mini
  • 16 inch
  • 18-22inch
  • 24-26inch
  • Fitting
  • kamado
  • RECIPES
  • Dinner
  • Breakfast
  • Manual
  • Warranty
  • Site FAQ
  • Video
  • Instructions
  • News
  • Trade news
  • HJMK news
  • About
  • About HJMK
  • Culture
  • Qualification
  • The factory
  • Contact
  • Contact us
  • Cooperation
HJMK KAMADO BBQ GRILL深圳市海聚农业科技有限公司
15年陶瓷烤炉生产经验 15 years production experience
  • Home
  • Products
    • 13inch Mini
    • 16 inch
    • 18-22inch
    • 24-26inch
    • Fitting
  • kamado
    • RECIPES
    • Dinner
    • Breakfast
  • Manual
    • Warranty
    • Site FAQ
    • Video
    • Instructions
  • News
    • Trade news
    • HJMK news
  • About
    • About HJMK
    • Culture
    • Qualification
    • The factory
  • Contact
    • Contact us
    • Cooperation
中文
  • Trade news
  • HJMK news
website:home > News> Trade news

What does matured beef and aged beef mean?

In a high-end restaurant, the waiter at the beef restaurant may tell you that this piece of beef has been dry-aged and has good taste and tenderness. The effect of maturation is to increase the flavor and tenderness of beef. The maturation achievement is to cut the beef and place it in a low temperature environment of about zero degrees. The beef itself is matured with natural enzymes to make the meat soft and juicy.


1.jpg


What is the difference between wet-aged beef and dry-aged beef?


There are two types of ripening, one is wet ripening and the other is dry ripening. Wet maturation; use vacuum packaging technology to coat and shape fresh beef, mature beef itself with natural enzymes, and store it at 4 degrees Celsius. Dry maturation; place the beef at a temperature slightly above the freezing point for several weeks, even months. In this environment, exposing meat to the air allows microorganisms and muscle enzymes to break down proteins and fats into fatty acids, amino acids, and sugars. In the same way as cheese is fermented, this process adds flavor and changes the texture of the meat.(Kamado)


2.jpg


Dry-aged beef is a time-honored process in which animal carcasses are hung and exposed to the air at cold temperatures. This process can last for weeks or even months. Wet maturation means that the beef is packaged, vacuum sealed and refrigerated shortly after slaughter. This aging process usually occurs during transportation, from meat packaging to delivery to supermarket shelves. (mini Kamado)


3.jpg


Dry aging will cause the meat to lose some moisture, usually reducing the moisture content from 75% to 70%, which gives the dry aging meat a "stronger" and richer flavor. The longer the meat is dried, the more tender it is and the stronger the flavor. However, the longer the meat is aged, the greater the weight loss. Because the surface of dried and aged beef needs to be cleaned and cut off the exposed outer surface, the output is further reduced, and the time and space required for processing result in a higher price per pound than wet and dry meat.(HJMK)


4.jpg


Dry ageing or wet ageing: which is better? This brings us a big problem! I think it all depends on your personal taste, cut volume and budget.


5.jpg


The beef we usually buy in China is basically wet-aged beef. The principle is that while the residual lactic acid and other metabolites in the meat are slowly discharged, the protease inherent in the steak will slowly decompose muscle protein in this process. This decomposition process makes beef muscle fibers loose and no longer tight (long fibers will be broken down and broken due to the catalytic action of enzymes), and beef muscle tissue (lean parts) is relatively soft and elastic. The steak is easier to cut, and the taste is more tender when chewed.



本文链接: http://www.hjmkl.com/246.html

Consulting telephone

+86-755-84200999

Mobile+86-198-6458-1870

  • Products
  • 13inch Mini
  • 16 inch
  • 18-22inch
  • 24-26inch
  • Fitting
  • kamado
  • RECIPES
  • Dinner
  • Breakfast
  • Manual
  • Warranty
  • Site FAQ
  • Video
  • Instructions
  • News
  • Trade news
  • HJMK news
  • About
  • About HJMK
  • Culture
  • Qualification
  • The factory

online service

online service

感恩有你 共同成就 | THANK YOU WE DID IT TOGETHER

Copyright © 2020-2025 HJMK KAMADO BBQ GRILL China All Right Reserved 粤ICP备2021010389号

Factory

Rudong County, Nantong City, Jiangsu Province

Shenzhen Company

Room 0905, Zhongtian Meijing Building, Pingshan District, Shenzhen