You may have noticed that Karaglen recently launched a Dry-Aged by Karaglen range. We’re super excited about it. But, not many people know what it is. Beef is beef, no? Absolutely not says Karaglen meat expert Marius. As our award-winning butcher, Marius believes in quality and that’s exactly what you get when you buy Dry-Aged by Karaglen.
You may have noticed a few things about Dry-Aged. Firstly, it’s pricier than your average steak. And secondly, it looks a little different. You might have already guessed that the Dry-Aged meat you buy has been aged. Steaks are usually aged for anything from 7 to 120 days. At Karaglen, our steaks are aged for 60-days. The average around the world is about 30 days.
You may have seen the specialised fridge in the Butchery department at Karaglen. The conditions are strictly controlled for the time the meat is in the fridge. Marius carefully oversees the levels of moisture and bacteria. The process of Dry-Aging means that moisture is drawn from the meat. This enhances the flavour of the beef. During this process, the enzyme break-down makes the meat cuts more tender. But, this is dependent on how long the meat is aged for.
Why does Dry-Aged by Karaglen it go Black?
The black that forms on the outside of the meat is a fungus. And, it plays an important role in the tenderisation process. The meat goes black because Dry-Aging is a controlled decomposition of the meat. The black on the meat is removed before it is packaged and sold in store. It then goes without saying that the meat becomes more tender the longer it is aged for.
Dry-Aged by Karaglen the process
At 7-days in the controlled environment, the meat is still relatively fresh and red. The collagen in the meat has started to breakdown. At 21-days the aged steak would have lost around 10% in weight. The fat on the meat doesn’t shrink and creates a waterproof barrier. You would notice that fat and meat does become darker. Most Dry Aged steaks come out of the controlled environment at 30-days. At this point, the texture and flavour of the meat has developed. There has been around 15% loss in weight.
At 45-days, the meat would have developed quite a funk. The striations in the meat are a mixture of salt and mould. The flavour of the meat is roughly the same as at 30-days, but the flavour of the fat has started to develop. Next, is 60-days. This is where Dry-Aged by Karaglen is taken out of the refrigeration unit. The flavour has developed more and the meat cuts are now a brown/red shade.
90-days is the next age at which the meat is removed from the unit. At this age, the meat has developed a thick white crust. In much the same way as rind protects cheese, this crust protects the meat. Only a handful of meat producers that allow the meat to be aged for 120-days. At this age around 35% of the weight of the meat has been lost. The meat has an intense beef flavour, something that not many people like.
Why is Dry-Aged by Karaglen more Expensive?
You can expect to pay more for Karaglen’s Dry-Aged products because the process of getting the final product takes so long. The process of getting the final Dry-Aged product also requires more TLC including controlled airflow, temperatures and humidity.
Pop into Karaglen to pick up mouth-watering Dry-Aged meats.