It is said that this top-grade steak has won over 99% of the experienced food lovers!

A piece of beef, after undergoing meticulous processing for at least 14 days, eventually evolves into a top delicacy that makes the taste buds dance. 
Wolfgang's Steakhouse, which has become a trendsetter in the New York restaurant scene, has achieved this status precisely because of its signature method of "dry aging", which involves higher costs and more effort. This unique technique has made it synonymous with high-end steaks. 

One of Wolfgang's most distinctive features is that each restaurant is equipped with its own dedicated dry-aged room. Through natural fermentation and maturation, they create outstandingly flavorful aged steaks, allowing the eager diners to experience an unforgettable taste journey.

What makes dry-aged steak, which is so popular among steak lovers, so special? 

Dry aging requires extremely strict environmental conditions. Precise control of temperature, humidity and wind speed is necessary. Any instability in any of these factors will affect the quality of the beef during the aging process, and even cause the beef to spoil and fail to achieve the desired results. 

After removing impurities and simply dividing the fresh beef, it should be placed as soon as possible in a matured environment that is maintained at a constant temperature of 0℃ to 4℃, with a constant humidity of 75% to 80%, dust-free, and with good air circulation.

If the temperature exceeds 4℃, it is prone to breed harmful microorganisms; when the temperature is below the freezing point, enzymes cannot function and the beef will not undergo the maturation process. 

During the maturation process, the humidity can be gradually reduced. If the humidity is too high, the chance of mold growth will increase; if the humidity is too low, the dry areas will become more prominent. 

The wind speed should be controlled between 0.5 and 2 meters per second. If there is no ventilation, bacteria will multiply too rapidly, causing the beef to deteriorate; if the air exchange rate is too high, it will accelerate oxidation and the meat will become dry.

The conventional dry aging process lasts for 3 to 4 weeks, and some can even take nearly a year. During this long aging period, these steaks require meticulous care every day, including real-time monitoring and regulation of temperature and humidity, cleaning of blood, and cutting the surface layer that has been air-dried after 10 days of aging. There can be no slightest negligence. 

As the maturation process progresses, the outer layer and the surface fat of the beef dry and harden due to the evaporation of moisture, forming a tough protective layer that helps to retain the internal moisture. 

Meanwhile, the inner beef naturally breaks down and produces enzymes, which loosen the muscle fibers and soften the connective tissues. The delicious juices are locked within the shell and then penetrate the fiber tissues, eventually resulting in a unique and rich flavor.

Those that can enjoy the dry aging treatment are usually high-quality beef with excellent meat texture and wrapped in large chunks of fat. From the moment it starts the aging process, it embarks on a journey of weight loss. 

The moisture content in beef is as high as 70%. After being air-dried for the first day, its weight will decrease by 2% to 3%. Generally speaking, for a piece of beef that has been dry-aged for more than 21 days, its overall weight will decrease by 20% to 30% or so.

Furthermore, the dried and hardened outer layer is inedible. Before cooking, it needs to be carefully removed. Thus, the portion that can be eaten is approximately only about 70%. 
The longer the maturation process lasts, the more moisture will be lost during the drying process (this is particularly evident in the first three weeks). The overall proportion of beef that needs to be cut and discarded will also increase. Therefore, the longer a beef is dry-aged, the more precious it naturally becomes. 

For dry-aged beef, the cuts chosen are usually the prime portions such as eye, sirloin and filet, which account for less than one-tenth of the entire cow. The final product that can be served on the table is undoubtedly the top-quality steak.

Producing dry-aged beef requires a significant amount of time and effort, and it is also very costly. Even in high-end hotels, there are not many places that offer dry-aged steak. In ordinary restaurants, dry-aged steak is even harder to find. 

The cost of building and maintaining a fermentation room is high enough to deter many restaurants.

In fact, for small high-end restaurants, building a dedicated dry-aged storage room is not necessarily necessary. If the consumption of beef is not high, it is perfectly feasible to purchase one or more professional aging cabinets based on actual needs. This way, you can save both time and effort. 

Sicao dry-aged meat storage cabinet, which has been on the market for nearly two years, has gained great popularity among the high-end catering industry in China.
Precise temperature and humidity control, dual evaporators + dual air ducts for air purification, UVC ultraviolet sterilization... The professional aging environment created by the new dry-aged meat cabinet makes the process of making dry-aged beef much easier and more controllable. 

If all the key indicators are precisely controlled, the loss rate of beef after four weeks of maturation can be kept within 20%, which results in a significant cost reduction compared to the traditional maturation process.

As of now, over 200 upscale restaurants across 45 major cities in China have started using the new Chao Dry Aging Cabinets to prepare aged beef, triggering a new wave of culinary trends and enabling more and more diners to discover and enjoy the supreme delicacy known as "the Rolls-Royce of steaks". 

Sicao dry aging cabinet not only broke through the barriers in the domestic high-end catering industry, but also was exported to 16 countries including the United States, Canada, Germany, Belgium, Australia, the United Arab Emirates, Japan, and Thailand. Many foreign users, after using it, highly praised the dry aging cabinet from China.
In addition to being favored by many high-end restaurants, the Xinchao dry aging cabinet has also entered the homes of many food enthusiasts. With professional aging technology, it brings an extraordinary experience to the culinary lifestyle. 

A piece of beef that has been carefully seasoned by your own hands makes a dazzling appearance with great anticipation. Its exquisite cooking skills will also be enhanced by it. All you need to do is simply cook it, and a top-notch steak comparable to that of a Michelin-starred restaurant will be ready. 

This delicacy, nurtured over time, is rich in layers and possesses unique flavors. Every bite is a beautiful pact with time.