For cooking steak, experienced chefs use only ripened raw materials. Therefore, a piece of meat is fragrant and beautifully roasted. The process of ripening meat has its own characteristics, which are described in the article.
Features
The taste and texture of the steak depends on the aging of the product. Meat that has been lying at a certain temperature and humidity for several days will be richer in taste and aroma. It perfectly softens during cooking and quickly cooks.
Even the meat broth will be more transparent and aromatic than the one cooked from fresh beef. This is explained as follows: chemical processes are performed in the muscles that affect the structure of the piece, the structure of proteins. The meat will be fermented. With aging, acidity increases, new substances are created that provide excellent taste and aroma. After the slaughterhouse, the meat must go through the ripening stage.
Structure
The chemical composition of meat may vary depending on its type. But most have:
- proteins;
- fats
- carbohydrates;
- nitrogenous and nitrogen-free substances;
- water;
- minerals;
- lipoids;
- enzymes;
- vitamins.
The composition depends on the species, livestock, sex, age, fatness and other factors. Due to the increase in fatness, the energy value, juiciness increases, the taste improves, since the mass fraction of fat increases.
Processes occurring in meat
The meat is paired only for 2-3 hours. Fibers are elastic and structure is tender. This product is used by Italians to create carpaccio. They do not sell it on the market, because a person is physically unable to prepare for sale in a short period.
Rigorisation occurs during the day. The muscles will be elastic, but shortened a little. Every hour, stiffness and resistance on the cut increase, so this meat is better to portion. The pieces will be jagged.
Maturation is carried out in 2-3 days. Blood no longer penetrates the muscles, so they do not receive oxygen, and oxidative processes will be slowed down. There is an increase in the amount of phosphoric and lactic acids, due to which a strong muscle contraction is performed. As a result, water is partially removed, and collagen swells and loosens. But due to acids, bad microorganisms do not occur.
Then a deep autolysis of meat is carried out. The number of acids increases markedly, esters and aldehydes arise. The taste qualities of the finished dish and the appearance of aromas depend on these substances. The cut will be softer as it loses elasticity. With pressure, the hole does not pass. The product breaks down into fibers, but the strip remains. Raw materials will have a dark red tint. The cut will be smooth and beautiful.
It was at this time of deep autolysis that the right conditions for the maturation of meat should be provided. Otherwise, the raw materials will be spoiled. But all chemical processes go differently. If, due to the low qualification of the ring, the cattle had cramps, then autolysis is faster, and the quality of the product is much worse.
The rate of ripening of meat depends on the health of the animal, its fatness, growing conditions, feeding, age. "Young" meat ripens faster than the muscles of an adult animal. To ensure that products do not deteriorate during aging, it is necessary to check the quality of raw materials. During slaughter and butchering, sanitary standards must be observed.
Aging
Producers and culinary experts differently conserve raw materials for steak. But home-made meat needs to mature in the light of technological processes. Here the most popular types of ripening will be considered.
You need to choose a good piece of meat. If there is a violation of the temperature during storage and transportation, it is better not to risk it and cook the beef immediately. You should not purchase a product on the market. It is advisable to order raw materials from a trusted butcher.
Wet method
Such a process of ripening meat is chosen to different cuts. The product is taken without bone: Tenderloin, Chateaubriand. Chefs apply this method for portioned pieces, since the loss of moisture and product weight is small.
The meat is placed in a vacuum bag and sealed. It is important to remove air in order to exclude oxidative processes. It will turn out to be done at home, but you need to sanitize the vacuum cleaner in advance.
A special pad or parchment is placed in the bag, which absorbs the released meat juice. The product is placed in the refrigerator - 1-3 degrees. The ripening period is 3–10 days. It depends on the characteristics of the meat, so it should be viewed every day. The product should be slightly thickened, lose elasticity, darken, and fat should be white.
The steak prepared by this method is juicy, tender, with a refined taste. During ripening, juices are released, which leads to the appearance of lactic acid bacteria. Because of them, a sour-metallic taste arises, which makes the product original. It can be eliminated if the meat is wrapped in special paper before evacuation.
Dry method
Cuts of such exposure are highly valued and expensive. The technology of ripening meat is complex, so it is not so easy to repeat at home. So that the product does not rot, the humidity and temperature should be monitored in the chamber, to ensure good ventilation. Otherwise, the pieces will have to be thrown away, as they will be toxic and dangerous.
The features of dry aging include the following nuances:
- It is better to take whole cuts, since this method is not suitable for portioned pieces: they dry out.
- It is important that the flesh contains bones or fat. If this is absent, then the piece is treated with beef lard. A week later, the process repeats.
- All metal elements (hooks and grids) must be made of stainless steel. They are disinfected before use.
- Cuts must be suspended or laid out on the grilles at a certain distance so that the pieces are blown through with air.
- A special cabinet for ripening meat is used - a refrigerator with convection. Some devices need to be connected to the water supply.
- A suitable temperature is 2–4 degrees, and humidity is 72–76%.
- You can eat such meat after 21 days. According to foodies, on the 120th day of ripening, the product will be valuable.
In order for the meat to taste great and without an unpleasant sweetheart, it is necessary to monitor it carefully. Periodically, you need to turn over and monitor the appearance of a crust. It should arise gradually.
If the top coat dries slowly, the product inside will rot. If the crust is like a shell, then moisture cannot be removed from the deep layers of the product. Because of this, harmful microorganisms develop, and the raw material deteriorates.
Processes in 120 days
From the slaughterhouse, the meat goes to the ripening procedure. Over 120 days, the following changes occur:
- Collagen is destroyed within 7 days. The consistency of the meat loses its elasticity. Color does not change.
- Over 21 days, about 10% of weight is lost due to evaporation of moisture. Under the action of acids, proteins swell and lose their solubility. The pieces of the product darken, a thin crust appears, the flesh softens. Meat can be sold.
- Over 30 days, weight loss of 15% occurs. Useful fungi appear on the crust. With their help, the product acquires an unusual taste and smell. A pronounced aroma arises, and the meat becomes soft and tender. This cut is suitable for cooking steaks.
- For 45 days, it is better to withstand meat with increased marbling: during cooking, the loss of moisture is compensated due to fat, so you get a juicy steak. Aroma and taste will be more saturated. The crust is dense, and the color is darker. But an unpleasant smell indicates spoilage.
- Salt evaporates with the liquid within 90 days. The crust will be compacted, like a shell. Grains of salt appear on the surface. The cut darkens and decreases in weight.
- In 120 days, the muscles are destroyed. There is a specific smell that not everyone likes. The piece is covered with salt. Such a product is appreciated only by true lovers of steaks.
After the meat is ready, cut off the crust, wrap it in a cotton towel and store in the refrigerator for 3 days. If necessary, freezing is allowed.
The difference between dry and wet methods
These methods differ in several indicators. Since wet exposure is low-cost, it does not need special equipment, so it is used by 90% of companies. The following nuances are related to the features:
- With the wet method, weight loss is up to 5%. The product will be juicy and resilient. The color of the meat turns dark red, a little brown. The taste will be tender and the aroma will be light. This method is considered cheap.
- With the dry method, up to 40% of the weight is lost. The meat will be dry, the color is dark red, the texture is tender. Salt grains appear on the surface. A pronounced aroma appears. The price is determined by the duration of maturation. The most expensive - 120 days.
Many chefs prefer to buy meat in the store. But in some restaurants, products are made independently. For this, special equipment is purchased. You can cook your own homemade meat.
Home methods
Using the refrigerator, the following dry ripening methods are used:
- A piece of cotton cloth is placed on the grate. They put a cut on it, and cover it with a cloth on top. Matter needs to be changed every day until the raw materials give off juice. The meat should be turned over with clean hands. Sprinkle a little dried product with salt and wrap it again in a cloth. It’s easy to withstand pieces ready to make meals for 3-4 days.
- Beef is wrapped in a waffle towel. Salt is placed next to it to draw moisture. The same procedures are performed as indicated in the previous method.
- The meat is wrapped in cloth, placed in a wooden box with a lid. It is important that the box has openings around the perimeter. Matter is changed every day. After the juice is complete, coarse salt 1 cm high is poured into the bottom of the box. The tissue is changed every 3 hours.
Other home methods
- You need to buy a special package for dry ripening, which is made of a membrane that protects the product from external factors, but allows moisture to pass through. The meat is aged for about 3-4 weeks. There should be a crust that is cut off. Bones must be removed from the cut.
- The product is hung by a hook or placed on a special stand. It is necessary to install a fan. A fuse and a power button are placed so that the device operates with the door closed. It is better not to install the battery pack, as it can deteriorate from low temperature and humidity. And due to battery components (lithium and sodium), the products will be toxic.
Such methods of ripening meat are easily implemented at home. The main thing is that you must comply with all the subtleties of preparing a quality product.
Equipment
Establishments that sell elite meat produce cuts of their production. A chilled product is delivered to the kitchen, and cooks pack it in the chambers of special refrigerators. There is a technique of small volumes, where 4-6 cuts are placed. It can fit in the home kitchen.
Meat ripening refrigerator must meet the following requirements:
- The presence of a double door with UV protection.
- All parts must be created from high quality stainless steel.
- It is important that there are temperature, humidity control systems.
- Need quality ventilation with a speed controller.
- Adjustable legs required.
- The equipment must have a bactericidal lamp.
When choosing, it is important to pay attention to the volume of the camera and the maximum allowable weight per shelf. There are many models that connect to the water supply. It is better not to install the device near a window and heating devices. The floor must be level. A distance of at least 5 cm must be calculated from the wall.
Output
Thus, the ripening of meat is an important stage for obtaining tasty and aromatic dishes. It is usually used to make steak. This dish turns out delicious and aromatic.