Dry aging - the secret to making steaks shine!

Freshly slaughtered beef produces undigested lactic acid, which is harmless to the human body but can affect the flavor of the beef. Cooling and acidification treatment of the beef is an important step in bringing out its deliciousness. 

As early as the 1960s and 1970s, developed countries in Europe and America began to conduct research and promote the process of beef acidification. Nowadays, in these countries, consuming acidified beef has become a unanimous consensus among people, and the popularity rate has almost reached 100%. 

According to relevant research, when consuming raw beef without acidification, the human body can only obtain 30% of its nutrients. However, after acidification treatment, the percentage can be increased to 80% - 90%.
The methods of acidification include dry aging and wet aging. The beef processed by these two methods has significant differences in terms of value and taste. 

Wet Aged is actually the most common method of processing beef. It involves slicing the beef and using vacuum packaging technology to coat and shape the fresh chilled beef. Once placed in the vacuum bag, the blood (or hemoglobin) in the beef slowly seeps out, and the electrolytes in the beef decrease, resulting in a neutralization reaction, which makes the meat tender. This process is known as wet aging. 

Wet aging, although cost-effective and easy to manage, inevitably causes the beef to develop a slight sour taste, which affects the texture. Some restaurants will freeze the beef whole and only thaw and cook it when ready to use. Such steak can certainly not be said to have an extremely delicious taste.

Compared to wet aging, the more refined process known as "noble aging" (Dry Aged) is much more meticulous. The steak aged in a dry manner has a rich and multi-layered flavor, which is why it attracts so many food enthusiasts. 

Dry aging usually takes several weeks. This waiting process for "maturity" may seem long and tedious, but it also fills people with anticipation. Watching a bright red piece of beef, under the influence of time, its color changes from light to dark, and its flavor gradually undergoes subtle changes. 

The most common dry aging period is around 30 days. During this time, the meat does not go bad because the beef is aged in an environment where the moisture and bacterial levels are strictly controlled.
The marination of beef was initially done to restore the original flavor of the ingredients. The addition of dry aging process allows the beef to undergo the passage of time, thereby catalyzing a rich and distinct flavor with clear layers. 

The beef with more outer fat is more suitable for dry aging, because the fat can protect the inner muscle tissue during the aging process. The amount of oil coating determines the number of days a piece of meat is suitable for aging. The thicker the outer layer of fat, the better the integrity of the coating, and the longer the aging time will be.

In a sense, dry aging is actually the process of turning fresh beef into dried beef. The longer the aging process, the more dehydration occurs. A piece of beef that has undergone 90 days of dry aging will lose at least 20% of its weight due to dehydration. Additionally, before cooking, the outer layer of the dried beef needs to be removed. The overall loss during this process can be as high as 30% to 50%. 

Such difficult-to-handle and highly energy-consuming beef is enough to deter even the most ordinary restaurants. Even in the United States, only a very small number of high-end restaurants would adopt the true dry aging method. In China, the adoption rate is even lower than can be imagined, and many ordinary diners have no concept of dry-aged beef steaks at all.

Top restaurants usually have their own curing rooms and use Himalayan salt blocks to build the walls. This is because the purity of this salt is extremely high, which enables the surface of the beef to quickly form a hard crust. The flavor of the beef cured with this salt is also more special. 

For small restaurants and families, building their own aging rooms is not only costly but also requires a certain amount of space. So, is there a more convenient way that can also ensure the quality of the aged beef? 
Of course there is. The SICAO  intelligent aging cabinet, which has broken through the boundaries in the domestic high-end catering industry, is undoubtedly a very good choice.
A humidity balance of 50% - 85%, precise temperature control ranging from 1 - 22℃, wind speed of 1.3 - 3.2m/S, UVC ultraviolet sterilization... The SICAO New Dynasty intelligent aging cabinet provides a professional aging environment, allowing you to easily make delicious and outstanding dry-aged beef steaks at home. 

The SICAO  intelligent aging cabinet not only can be placed independently, but also can be fully embedded and installed into the cabinet, making the space more spacious. 

As of now, the SICAO New Dynasty Intelligent Aging Cabinet has been installed in 42 cities across the country. Hundreds of high-end restaurants are using it to prepare dry-aged beef steaks, allowing more Chinese people to experience the ultimate flavor of beef.
Many adventurous diners will choose to purchase a smaller-sized aging cabinet and use it at home. Thus, they can enjoy aristocratic steaks that rival those in top restaurants without leaving their homes. 

The steak that has been prepared over weeks or even months already has a rich flavor. A simple and quick pan-frying can preserve its original taste. Once you taste the tender and richly flavored steak, you will understand that the time and money spent are all worthwhile.

Treat every bite of the aged beef steak with care, cherish this masterpiece formed by the passage of time, and then you won't be guilty of betraying the delicacy. 

Eating steak is like dealing with life. You need to slow down to truly savor the best taste.