Dry Aged Meat Rooms
Dry ageing is a specialised technique to enhance the flavour and tenderness of meats. The beef is hung or placed on shelves in a cold room for a minimum of 28 days. The end result of dry-ageing is to change the beef by two means, the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture.
The preparation process breaks down the natural enzymes, which creates a greater concentration of beef flavour, taste and tenderness.
The Food Safety Plan specifies a range for temperature (-0.5 to +3°C), air speed (0.2-0.5m/s) and relative humidity (75-85%) under which the meat is held for the duration of the ageing process.
Desiccant Dehumidifiers for Dry Ageing Meat
The traditional method of using salt blocks has been used for thousands of years, however nowadays, there is a far more optimal solution - desiccant dehumidification.
Transform Your Cold Room
Desiccant dehumidifiers are ideal for transforming cold rooms into dry aged meat chambers due to their ability to effectively control both temperature and humidity levels.
Cold rooms are typically set to lower temperatures for meat aging. Desiccant dehumidifiers can operate efficiently at both low and high temperatures, ensuring that the cold room's temperature remains at the desired level while effectively controlling humidity. This adaptability is crucial for maintaining consistent conditions during the dry aging process.
Cold rooms for dry aging are maintained at temperatures slightly above freezing. Desiccant dehumidifiers help prevent frost formation, as they can operate effectively at low temperatures without causing the moisture in the air to freeze and disrupt the aging process.
Read our article comparing the salt method and a desiccant dehumidifier
The controlled environment of the dehumidifier facilitates consistent moisture removal, resulting in a desirable dry aged crust and intensified flavour profile. While the salt block method has potential benefits, such as a lower upfront cost, it will struggle to maintain uniform humidity levels, have greater weight loss and will yield less consistent results, leading to uneven moisture distribution and surface dryness.
Super Butcher Eagle Farm
We spoke with store manager Danny Nielson who has been in the industry for over 40 years and stated:
“This is the best set up I’ve ever seen. It has sped up our curing time and increased the quality of the meat”. Danny Nielson, Store Manager, Super Butcher Eagle Farm..
Speak to the Desiccant Dehumidifier Experts
Chefs and butchers seeking to achieve optimal dry-aged meats are advised to consider utilising desiccant dehumidifiers for improved outcomes. At Humiscope we have decade of experience in this technology and we custom design our desiccant dehumidifiers specific to each application.
By customising our desiccant dehumidifiers it allows for precise control of humidity levels through adjustable settings. This enables our meat processing clients to fine-tune the conditions according to the specific requirements of the meat being aged.