Choosing the perfect aging point
Meat is a delicate product that, when handled properly, can deliver an exceptional culinary experience. However, the result does not depend only on the cut or initial quality: proper storage and understanding the aging process are essential factors.
The aging process dates back centuries. As early as the Middle Ages, meat was left to rest to improve tenderness. Today, this process is carried out in controlled conditions using refrigeration, ensuring both quality and food safety.
There are two main aging methods:
Dry aging: meat is exposed to air in controlled chambers at temperatures between 1 °C and 3 °C with 75%–85% humidity. It loses moisture, which intensifies flavour.
Wet aging: meat is vacuum-sealed and stored between 0 °C and 4 °C for 10 to 30 days. This method helps retain juiciness.
The choice depends on your preference: stronger flavour or greater juiciness. Starting with good raw material, proper cooking is the next key step.
Preparation steps
- Take the meat out of the fridge at least 30 minutes before cooking.
- Sear it over high heat (about two minutes per side) to seal the surface.
- Finish cooking over lower heat according to your preferred doneness.
- Avoid adding too much salt, as aged meat already has a strong flavour.
- Let the meat rest for five minutes before cutting so the juices redistribute.
At Ramaders Agrupats, we have no secrets. We work with fresh meat, like the ribeye steak, cut with exceptional flavor and texture. We also want to share our expertise to help you achieve the perfect balance of tenderness, juiciness and flavour.
