PART 3: The delicious Art of Dry Aging meat with Chris Fourie

Today's newsletter is all about the delicious art of dry aging meat. Dry aging is a process that involves hanging large cuts of meat in a temperature-controlled environment for several weeks, allowing them to naturally tenderize and develop a more complex flavour profile.

During the dry aging process, enzymes in the meat break down the connective tissues, which results in a more tender and flavourful end product.

Beef is the most commonly dry aged meat, but pork, lamb, and game meats can also be dry aged. The length of time that meat is aged depends on several factors, including the cut of meat, age of the animal the desired flavour, tenderness and the level of marbling.

The public’s general consensus for those who are not familiar with venison, is that most venison is tough, which makes it not as popular as beef for a meal. But now with DRY AGER® cabinets, there is an improvement in tenderness and flavour – ultimately improving the quality of the venison that reaches your table. Ageing your own venison can result in previously cuts only used for sausage or mince now possible to serve as a delicious cut of meat.

The amount of time for aging venison cuts varies, depending on the animal any period from 7 days upwards. While typically, beef is dry aged for 21-28 days, although some specialty butchers and high-end restaurants will age their beef for up to 200 plus days. During this time, the meat is kept in a temperature and humidity-controlled environment between 1 °C – 2 °C and at a humidity level of 82%. This controlled environment helps prevent the growth of harmful bacteria while allowing the meat to age properly. With the Dry Ager® cabinet there is zero blue cheese flavours or unpleasant decomposition tastes.

One of the most significant benefits of dry aging is the development of a unique flavour profile. As the meat ages, it takes on new flavours and aromas that cannot be replicated through any other cooking method. The meat becomes more complex, with hints of nuttiness, sweetness, and even a slight tang. Dry aged beef also tends to have a rich umami flavour that is highly sought after by meat lovers.

Another benefit of dry aging is the tenderness of the meat. As the enzymes break down the connective tissue, the meat becomes more tender, making it much easier to chew and enjoy. This results in a more enjoyable eating experience, as the meat practically melts in your mouth.

Finally, it’s worth noting that dry aging is not a process that can be replicated at home. It requires specialized equipment and specific temperature and humidity controls to prevent the growth of harmful bacteria. As such, it’s essential to purchase a quality dry aging cabinet when aging your venison. Dry Ager has many solutions including the two fridge options: 20kg DRY AGER® DX 500 Premium S and the 100kg DRY AGER® DX 1000 Premium S.

Then for existing cold rooms we have an easy retrofit with the popular plug-in DRY AGER® Production Units as well as customised DRY AGER® Walk-in Chambers are available that adapt flexibly to your on-site conditions.

In conclusion, dry aging is a fascinating process that results in a more flavourful and tender end product. Whether you’re a meat lover or a food enthusiast, dry aged meat is an experience that should not be missed.

So next time you’re at a restaurant or butcher shop, consider trying some dry aged meat and taste the difference for yourself.

For more information or to book a small-group seminar contact Chris Fourie on +27 64 684 9666 or email

Keep a look out for Part 4 on 19 July 2023 where we focus the DRY AGER® DX 1000 Premium S cabinet

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