In this article we talk about aging meat. We asked a passionate and experienced in this field: Alessandro Fanelli, Felix restaurant’s owner, in Milano Marittima.
After the killing of the animal , the meat is not immediately edible, it is necessary to pass a variable time (at least 72 hours for the Italian law) during which the meat becomes suitable to be consumed.
The aging process is a chemical / physical nature, which occurs naturally in the muscles of animals killed, turning gradually into meat.
For this reason, before being offered to the consumer, the meat is matured (hang) and soften for a few days, even a few weeks if you are able! (Do not do it at home! :)).
The time and method of aging vary according to the characteristics of the animal (breed, age, size, type of feeding, fatness, etc..).
The animal is first in rigor mortis in which the muscles shorten and tighten, and then the meat becomes very hard and inedible.
After a short time, the increase of acidity and the enzymes of the microorganisms present in the flesh act on proteins, causing an increase of softness and consequent increase of juiciness and flavor.
The cattle need a long period of maturation. They are cut into quarters and maintained at 0-4 degrees, with a relative humidity of 85-90%, for 10-14 days. This long maturation, in fact, is done only for the production of high quality, such as Chianina and the coast, which are protected by European brands (PGI) and must follow specific production rules.
The beef are usually cheaper matured for about 24-48 hours, but I assure you that I’m not enough!
On the contrary meats such as Wagyu Beef, which are very fatty meats and particularly already hold, do not require a particular maturation.
Other meat (poultry, ostrich, etc..) And fish require a shorter period on average, about 24 hours but these are secrets that we leave to our Chef! 😉
For cuts of beef, from which we get the famous “fiorentina” tbone quality, for example, the timing of maturation normally vary from 10 to 20 days (I like to ensure my guests at least 15 days to 30 days, but it does difference!), during which the meat is kept in cold storage at a temperature of 0-4 ° C.
Rates of maturation even longer can be used for the production of high quality, such as the famous Chianina IGP; however, whatever its duration, this operation must be performed in cold storage at room temperature, humidity and ventilation suitable and constant. Is necessary to avoid excessive drying and eventual decay due to excessive ripening period.
Particularly long aging times are required for the game (dark meat), while poultry (guinea fowl, chicken, rabbit, turkey) and particularly those of young animals (lamb, goat and calf) require much shorter time (0 -72 h). Young animals of small size necessitates vesting periods lower than those required for meat from animals of great size.
The limit of aging is that it requires time, money and then then very few tend to make it properly, and that they often “do not even know it!”
Producers, distributors and even the same chefs are particularly attentive to all the possible solutions to reduce the time of aging with the result often damage the quality of the product.
What about also always try to understand what you are served or sold and not be afraid to ask about …..
In addition, understanding the process of Maturing and ripening of meat will give you the opportunity to fully appreciate when a meat is truly “exceptional”
The meat is not necessarily “good” when it is of good quality, so be careful not to get around the beautiful “flesh” and then immangiabile!
In addition, each race has specific organoleptic Cattle often can not meet your personal taste, is in your experience and skills you need to find out who the best “meat”: please always try to understand what you are eating and its features ..
A little trick for the home, if you need to cook any meat, not cook it straight from the fridge but matches from a temperature equal to the product of the environment ….
Hello to all
ALE
