Dry Aging (Kuru Dinlendirme)admin
Since fresh meat is harder than rested meat, it is less preferred in terms of taste. Rested meat is both tasty and healthier.
In dry rest (Dry-Age) process, the meat is rested in dry aged refrigerator for 27-28 days at a rate of 80-84% deer at 0/+2 C in mass (bony and oily form) without being broken into pieces. During this resting, the proteins in the meat will decite into amino acids, which are building blocks, and there will be a mass loss of about 40% due to dewatering and dewatering.
Dry Aged Cabinets provide a healthy and delicious presentation to the customer as a result by resting without allowing food to produce bacteria. One thing to note in dry resting refrigerators is; the cold room storage temperature is in the range of +3/+5 C before the meat is placed in the dry-aged refrigerator, i.e. it is not stored frozen. It is a health hazard to serve the meats stored in the frozen enclosure with dry rest.
It is quite simple to tell if the meat served is rested dry. If you see blood when you separate the meat with a knife, the meat is not rested dry.