In 2014, MGK brought the Dry Ager meat maturing fridge to the Middle East!
Dry aged beef is something everyone talks about. Not only Michelin-star chefs and gourmets swoon over the unique taste of dry aged meat. Hobby-cooks and grill-lovers reach for the dry aged steak more and more often!
This may seem like a new trend. In fact, dry ageing meat is actually an old traditional butcher handicraft. The English term “dry aged” means nothing more, than the maturing of meat – one of the oldest methods in the world to tenderize beef and make it more flavorful.
Dry aging is no longer a mystery. You too can produce succulent and tasty meat for yourself with the Dry Ager.
MGK offers the Dry Ager for home or professional use in two sizes; the DX 500 (table-top size with a meat capacity of 20 kg ) and DX 1000 (full size fridge with meat capacity up to 100 kg).
The Dry Ager is the first dry aging fridge worldwide that combines an activated carbon filter with an active UVC-ventilated-disinfection system, which sterilizes all of the air in the fridge every minute. As a result, germs and bacteria don’t stand a chance.
The dry aging period is recommended for at least 21 days, then the maximum tenderness is reached. Thereafter, only the flavour becomes more intense. You can dry age meat for up to 120 days.
The younger the animal the better the result. It is always recommended to buy a piece of meat that has a good fat content and a high rate of internal marbling.
The best meat recognised for dry aging is rib-eye on the bone.It is advisable to mature the meat on the bone either hanging or in the largest possible joints to minimize the pure meat exposed to the air which in turn reduces weight loss.
Dry aging meat brings out a natural, but a more intensive flavor.
The texture of the matured meat is tender, yet firm and has a perfect bite.
When the dry aged meat is grilled or pan fried, you’ll notice there are hardly any meat juices and that the fat surrounding it gives off a spicy aroma.
Sounds incredible, right?! Contact us for more details.
