In our desire to offer our customers the best quality products, we have recently purchased a series of premium quality loins with a dry maturation between 30 and 60 days. For this reason, we wanted to publish this monographic article on the different maturation processes of meat and the advantages that this process provides to the product.
The process of maturation of the meat begins after the sacrifice of the animal where positive changes take place in the meat, contrary to what is thought. The advantages of a well-developed aging in optimum conditions will cause the meat to become tender, increase its juiciness and enhance aroma and flavour.
Currently there are two types of maturation process, the most common is wet aging, consisting of a short time period maturation of the meat in a canal, which can then be vacuum packed or not. This maturation with the muscles attached to the bones diminishes the contraction and elimination of the natural juices of the meat and, therefore, diminishes the losses by volume, obtaining a texture that tends more towards the tender than toward the tender. These meats are those that are usually available in most of the butchers and supermarkets.
The other process of maturation is the called dry aged, that much appreciated by cooks and lovers of good meat, which consists of a resting process that is subjected to meat for progressive aging in controlled temperature and humidity over an extended period combined with other processes such as cutting and vacuum packaging under specific environmental conditions, ensuring that it does not lose its properties. In this type of maturation, the decrease in volume is higher, but the increase of the tenderness and flavour of the meat counteracts of that decrease.
In Europe and in America, especially in Argentina and the United States, these aged cuts have become the object of desire of the most challenging gourmets, that look for them in specialized butchers, or even go to restaurants that exclusively dedicate to this type of meats.