{"id":58126,"date":"2026-04-10T07:56:42","date_gmt":"2026-04-10T07:56:42","guid":{"rendered":"https:\/\/ramadersagrupats.com\/?p=58126"},"modified":"2026-04-10T07:56:42","modified_gmt":"2026-04-10T07:56:42","slug":"how-to-achieve-more-tender-and-juicy-meat-to-ramaders-agrupats","status":"publish","type":"post","link":"https:\/\/ramadersagrupats.com\/en\/2026\/04\/10\/how-to-achieve-more-tender-and-juicy-meat-to-ramaders-agrupats\/","title":{"rendered":"How to achieve more tender and juicy meat"},"content":{"rendered":"

Choosing the perfect aging point<\/h2>\n

Meat<\/strong> is a delicate product<\/strong> that, when handled properly, can deliver an exceptional culinary experience.<\/strong> However, the result does not depend only on the cut or initial quality: proper storage and understanding the aging process<\/strong> are essential factors.<\/strong><\/p>\n

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.<\/p>\n

There are two<\/strong> main aging methods:<\/strong><\/p>\n

Dry aging:<\/strong> meat is exposed to air in controlled chambers at temperatures between 1 \u00b0C and 3 \u00b0C with 75%\u201385% humidity. It loses moisture, which intensifies flavour.
\nWet aging:<\/strong> meat is vacuum-sealed and stored between 0 \u00b0C and 4 \u00b0C for 10 to 30 days. This method helps retain juiciness.<\/p>\n

The choice depends on your preference: stronger flavour or greater juiciness. Starting with good raw material, proper cooking is the next key step.<\/p>\n

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Preparation steps<\/h3>\n