Perfect meat ageing: which cuts and which cabinets to choose
The art of ageing meat has become increasingly important in the kitchen over the years, with the aim of creating unforgettable culinary sensations. Thanks to this technique, meat becomes softer, tastier and more fragrant after cooking. In addition, it can be displayed in meat ageing cabinets, which become a communication tool to visually engage customers.
What is ageing and how does it work?
Ageing is a natural process of chemical-physical transformation of meat that can improve organoleptic characteristics such as flavour, texture and digestibility. All types of meat go through this process before cooking, for varying lengths of time depending on the size of the animal and the cut. This phenomenon depends on enzymes that act on the protein part of the muscle, softening it.
Over time, chefs have discovered that by extending the maturing period and carrying out controlled ageing, it is possible to obtain a more refined and delicious treatment of the raw material. Modern meat ageing cabinets make it possible to manage and maintain stable humidity and temperature variables, controlling the transformation process and further improving the quality of the final product.
The best cuts for ageing
The best cuts for ageing are those close to the bone and with a good fat content, as this protects the meat from over-drying. During the curing process, the fat is broken down and processed by bacteria, enriching the flavour of the product.
The most popular cuts of beef for ageing are ribs, sirloins and loins. The best cuts are the Ribeye and the Rump. The former comes from the second half of the rib and is renowned for its tenderness and marbling. The second cut comes from the area behind the ribs and is ideal for tender, juicy steaks.
Aging enhances flavours and changes textures. Using this technique on varieties that are considered less valuable can sometimes produce surprising results, improving tenderness and flavour. The meat undergoes a greater transformation in these cuts.
How long it takes and how meat changes during ageing
Ageing times are not standard, but vary depending on the results to be obtained, the technique used, the type of animal and its age. Longer times increase the transformation of the meat, changing its colour, appearance, texture and flavour, improving tenderness and digestibility.
Generally, the timescale is 2-3 weeks of maturation in meat cabinets. Beyond 4 weeks we speak of seasoning. This process does not negatively affect the meat, but it does change the taste by making the flavour more incisive and intense.
The quality of the result depends very much on the choice of raw materials, the experience of the operator and the quality of the equipment used.
Ilsa Meat Ageing Cabinets
Ilsa has developed an innovative range of meat ageing cabinets that simplify the management of humidity, temperature and ventilation parameters, transforming raw materials into tender, tasty and juicy products.
Tested by industry experts, Ilsa’s Evolution Meat Ageing Cabinets are the ideal solution for catering and meat processing businesses. The latest-generation electronic board optimally regulates the variables within the cell, guaranteeing a reliable, high-quality maturing process.
Ilsa has also developed a meat ageingcabinet model with a compact and elegant design. The Mini ageing cabinet is designed to be placed on the counter or in the dining room, in a place that is clearly visible to the guests, so that they can participate and be aware of the quality of the meat process. It is also equipped with sophisticated technology and pre-set programmes to ensure that the meat is matured in accordance with the desired result.
