What is involved in the dry aging of steak?

Dry aging is an old world tradition which is still used in the current day and age. The reason why this process is still favoured is because there are many benefits associated with it. In essence, the short story is that dry aged beef tastes a lot nicer. The flavours are intensified and the meat is a lot juicier and much tenderer as well.

It’s not always easy to find dry aged steak nowadays. This is because it is an expensive procedure to follow. Nevertheless, some of the top restaurants have a dry-aging room. Thus, if you manage to stumble across a restaurant that boasts dry aged beef you should definitely try it. One bite and you will immediately notice the difference.

But, the real question is, what is dry aged steak Hong Kong? Let’s delve deeper into the all-important process involved. Essentially by dry aging the beef you are placing yourself in control of the meat’s decomposition. Collagen holds the muscle fibres together and you are going to be breaking this down. By doing this you are left with protein and that’s how the meat ends up a lot more tender.

In order to dry age beef you will need to have an appropriate refrigerator for the storing of the meat as it is aging. The importance of having the refrigerator set at the right temperature is something that cannot be stressed enough and for this reason you must make sure it can be easily regulated. The correct temperature for dry aging beef is two degrees Celsius or 35 degrees Fahrenheit. This must remain consistent throughout the entire aging process. If the temperature falls below -1 degrees Celsius or 30 degrees Fahrenheit it will freeze. However, if the temperature goes above four degrees Celsius or 40 degrees Fahrenheit it will spoil. Thus this is something you need to be extremely mindful of. Moreover, you need to make sure there are no other products in the refrigerator you are using. If you leave items such as garlic, fish or cheese in there, the meat will absorb the strong flavours.

Once the refrigerator has been prepared you should cut up the beef into the portions you desire. After this you must examine the colour of the beef because this is directly related to the length of aging required. If the beef is quite dark it will not need to be aged for any longer than seven days. However, if the beef is quite light then you are looking at a process of between one week and two weeks. You then simply leave the beef in the refrigerator for the desired period of time.

If you don’t want to go through the hassle of dry aging the beef yourself, you should definitely take a trip to Hong Kong’s finest steakhouse; Blue Butcher. This is the only restaurant in the whole of the region that boasts a walk-in pink salt dry aging room. If that wasn’t enough, all of the meat is sourced and hand-selected from top ranking farms. It’s really not hard to see why Blue Butcher is the best steakhouse Hong Kong.

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