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The Right Maturing Process

The maturing of meat is the controlled storage of raw meat.

Dry ageing is the oldest and most traditional type of meat maturation. The meat hangs on the bone in whole, half or smaller portions. With the slow dry ageing maturing, the protein structure of the meat changes and with the water loss of up to 30 per cent, the flavour of the meat intensifies. That makes dry aged beef a particular favourite among gourmets. The duration of the meat maturing process depends on the type of animal: Poultry and pork only require a few days, whereas beef and game can take several weeks.

We carry special meat maturing cabinets and display units in our programme, which provide precisely controllable air humidity, consistent forced air cooling and continuous ventilation for professional and hygienic ageing.

Constant Temperature & Humidity

The maturation of the meat takes place at a constant temperature just above freezing-point, at +1 to +3 ° C. The humidity can be up to 85 percent.

Constant Ventilation

A strong and constant ventilation is essential. While maturing, the outer layer dries and may even develop molds. This protects the meat inside - the culinary " treasure " - against germ formation.

Duration of Maturation

The duration of the maturing process depends on the quality of the meat and the size of the pieces. Usually one speaks of one and a half to three weeks concerning beef. There are also maturing durations possible that go far beyond. It is generally said: The first three weeks will affect tenderness and flavor of the meat, longer maturation periods only affect taste-quality.