22. Oct, 2017

how it works for us

 

When it comes to buying sirloin/rib Eye/Fillet/Rump it is important that the meat is matured or hung enough before cooking. This is the general thought and rule of thumb....28days...

Then there is wet aged, 4-10days in vacuum bag and there is standard dry aged, hung for 14-28 days,...and there is salt dry aged from 20 to 35+ days.

I recently bought Himalayan Salt Bricks to create a wall in our small meat holding fridge, it consists of only 20 of these Himalayan salt bricks. This is a trial experiment which I am conducting to mature and enhance the flavour of the meat, firstly the salt bricks help to draw moisture from the surrounding air and meat, the lowered humidity helps inhibit the growth of unwanted bacteria on the meat and encourages the enzymes to tenderise the meat giving a unique sweet, flavour. The bricks also aid in purifying the air in the fridge.

Although the meat we buy are well looked after by our butchers, we always cut and have cut portions for the restaurant to order to keep the joints whole as long as we can to let it age, downside of that is consistency/control from day to day.... but the further maturing of the whole joints in our dry aging fridge, results are just amazing. The marbling of the meat, the toughening up of the joints yet being very tender, the natural colour after the aging, the smell before cooking and the smell and taste after cooking....

Knowing now quantities of certain cuts on a daily/weekly use we are building a par-stock to create a consistent 5-8 week old joints on a 1 out 1 in basis to keep our stock level.....just like building a wine cellar and buy to age....

Our goal, when this is all working for us, we will look into building a massive Salt Dry Aging fridge compartment in our walk-in Fridge, and have full control of quality and tenderness of our unique aged beef or lamb, game and other cuts to be used and prepared for our guest.