What is Dry Age (Dry Aging) and How is it Done?

Dry Age, one of the most special methods that brings flavor together with art in gastronomy, does not only soften the meat but also gives it a characteristic identity. This process, which elevates a meat from being an ordinary protein to the class of precious meat, is a journey of time and patience kept under complete control.

How Does the Dry Age Process Work?

Dry aging is the process of keeping the meat on the bone in special humidity and temperature-controlled rooms for 21 to 28 days (longer in some cases). Two main events occur during this process:

1. Natural Softening: Natural enzymes within the meat begin to break down tough muscle fibers. This ensures the meat reaches a Turkish delight-like consistency.
2. Aroma Concentration: Some of the water in the meat evaporates. This causes the flavor of the meat to intensify and unique nutty, oak-like aromas to emerge.

Details Requiring Craftsmanship: Humidity and Temperature Balance

As Alp-Et, we perform millimetric calculations in the wholesale aged meat service we offer at our facilities. For an ideal Dry Age process:

• Temperature: Must remain constant between 0 and +2 degrees.
• Humidity: Should be kept around 80-85%.
• Airflow: A constant air circulation is essential for every point of the meat to breathe.

When these conditions are not met, the meat spoils instead of aging. Therefore, working with a reliable meat supplier eliminates the risks of this process.

Chefs' Choice: Wholesale Specialty Meat and Gourmet Cuts

The Dry Age process is generally applied to high-quality pieces with high fat content. Especially marbled ribeye, known for its marbled structure, is one of the most ideal candidates for dry aging. In our wholesale specialty meat solutions for restaurants, we facilitate the work of chefs in the kitchen by offering products that have completed this process.

Result: The Purest Form of Quality Meat

A wholesale dried meat or an aged cut prepared with the right methods is the highest level of experience you can offer your guests. As Alp-Et, we combine our experience in the wholesale meat sector with this technical expertise, bringing the best of quality meat standards to your tables.