Dry aging Arkiv - Page 5 of 5

Dry-aged Pork Chop

The bone-in chop is placed in a dry-age bag or in a maturation cabinet for 3 weeks at 2 degrees Celsius. The rind is removed and used for the best pork cracklings in the world. The meat is cut into 3-4 cm thick “steaks” and cooked sous vide at 58 degrees Celsius and then browned … Read more

Dry-aged Beef Coulotte

Our very first attempt with dry-aging in a bag. Beef rump cap aged for 33 days at 4 degrees Celsius. Afterward, the meat was trimmed and cooked for 6 hours sous vide at 55.5 degrees Celsius. The meat was very intensely packed with umami flavor. However, the rump cap is not ideally suited for dry-aging, … Read more

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