Thursday, November 5, 2009
Dry Aging Secret #5
Dry Aging takes place over several weeks inside a specialized meat locker, called a dry-aging room. Inside the locker, four different variables are regulated precisely: temperature, humidity, air-flow and bacterial growth. The temperature is maintained at 34°F and at 85% relative humidity. In addition, the air inside the locker moves at a constant rate, and special lighting controls bacterial growth. Thus, the controlled environment inside the meat locker ensures that the beef ages perfectly.