Beef aging, simply put, is the process of allowing beef to rest for a period of time under specific temperature and humidity conditions after slaughter. This allows substances like lactic acid in the meat to break down, thereby improving the meat's quality and making it more tender and flavorful.
There are mainly three methods for acid removal:
· Natural acid drainage method: Place the beef in a cool, ventilated area to naturally drain the acid, which takes a longer time.
· Cold storage aging method: Place the beef in the refrigerator (32-39℉) to accelerate the aging process.
· Vacuum packaging and acid removal method: Vacuum packaging the beef and refrigerating it yields better results and extends the preservation time.
What mainly happened in this process?
· Lactic acid breakdown: After slaughter, beef produces lactic acid, which can make the meat tough and give it a sour taste. By removing acid, lactic acid will be broken down, and the meat will become more tender.
· Activation of enzymes: During the acid removal process, the enzymes in the meat become active, breaking down proteins and making the meat more tender.
· Evaporation of moisture: Some moisture will evaporate, enhancing the flavor of the beef.
The benefits of acid reduction.
· Better texture: The meat is more tender, more flavorful, and has a richer taste.
· Higher nutritional value: It helps in the breakdown of proteins, making it easier for the body to absorb.
· Safer and more hygienic: It can effectively remove some harmful substances.
Precautions for Acid Removal:
· Choose fresh beef.
· Maintain environmental hygiene： we must ensure that the operating environment is clean and sanitary to prevent the growth of bacteria."
The Cobalance aging cabinet maintains a precise temperature range of 36-57℉ and humidity level of 70-80%, creating the ideal conditions for dry aging beef. Our advanced sterilization system eliminates harmful bacteria, ensuring your meat is safe and hygienic. Experience Michelin-star quality at home with every perfectly aged cut of beef.