AGING – THE SECRET OF REFINED MEAT

The quality of the meat depends not only on the breed but also on the maturation process for the meat to be truly tender, juicy, and perfect. Premium Angus meat undergoes a dry aging process, which plays an essential role in improving the meat’s characteristics.

Dry aging involves hanging the carcass or main cuts on hooks at a temperature level close to freezing for several weeks. The maturation process occurs in two phases. In the first part, moisture evaporates from the meat, leading to an increase in aroma and taste concentration. In the second part of the process, natural enzymes lead to the breakdown of muscle fiber tissues, resulting in tenderized meat. The maturation period can last between 15 and 28 days, sometimes even longer, and up to a third of the quantity may be lost.

During maturation, Angus meat develops a distinct aroma, and by using Himalayan salt blocks, the meat acquires a slightly salty taste.