CLEANING

Fish, unlike meat, is much more fragile and is much more subject to bacterial contamination and deterioration, for this reason it is important that it is cleaned and preserved in an optimal way before aging:

The first thing to do is the scaling, eliminating the scales and the skin membrane that keeps them attached with the use of a knife.

All the main organs must be removed. It is also important to scrape away the blood that remains inside.

To finish the cleaning it is necessary to dry it with absorbent paper, eliminating all the remaining humidity.

STORAGE

This process is very important, as it allows the fish to reach a higher quality in taste and texture.

Unfortunately, many keep the fish in vacuum bags but this leads the fish to deteriorate much faster because water and humidity affect the food a lot at this stage.

The optimal conservation of fresh fish takes place in cells with temperatures ranging from 0 ° to 2 ° and a dry environment by hanging it by the tail, in this way the fish liquids drain fluidly and prevent moisture from forming on the surface of the fish.

AGING

It is a process by which the fish is matured in environments with strictly controlled temperature, humidity and ventilation. This control allows the fish to achieve greater softness with an important gain in taste and greater digestibility.

It is possible to hang the fish in our machines from a few days up to even 2/3 weeks in a typical environment ranging from 0 ° to 4 ° with a controllable humidity between 60% and 80% of the set parameters.

To obtain such results our cabinets have:

· a patented ventilation system with horizontal delivery and vertical return which allows a homogeneous distribution inside the chamber of controlled temperature and humidity.

· a patented oxygenation system, that by introducing active oxygen into the internal environment increases the shelf-life of the food and controls the bacterial load, which is important in fish because it must be almost zero to be well matured.

Of course, everything depends on the type of product, age, size, territory of origin, time of year, quality and quantity of the fat on the fish.

This is something that is unique to the type of product that you are aging.

For aging meat, Yerling beef can be aged in as little as 30 days. Depending on the flavour profile you are trying to achieve, time and humidity can all be adjusted.

Our cabinets come with pre-programmed options to make aging your products a simple process.

The AGED. cabinet 'patented' ventilation system avoids the need to move the meat and cheese around the cabinet. This in turn, saves time and reduces the handling of the products.

The AGED. range of cabinets are the only cabinets in Australia that offer this unique ventilation system.

Mould is something that can come from the natural maturation of meat.

Not all mould is bad, but checking and identifying the mould is a must before eating.The mould forms on the outer crust of the meat which will then be cut off when being prepared.

Excess or bad mould can come from unhygenic conditions, lack of airflow and inproper regulation of humidty.

We recommend eating your meat within the first few days after cutting.

You can store you meat in the fridge or freezer vacuumed packed if you wish to keep for longer periods.

Vacuum packed meat can keep in your freezer for up to 6 months.

Typicaly the best cuts to put into your dry ager are beef OP Ribs (ribeye), Striploin, and T-bones.

Large cuts (primal cuts) with a bone are best to age due to their ability to retain moisture within the meat compared to boneless cuts.

Typically dry aging can be done in as little as 4 weeks. After this (depending on the original age of the meat) the flavour can become more intense and can be aged up to 90 days or longer.

Most people will enjoy the flavours of dry aged meat between 30 - 90 days.

Yes. Although eating as soon as it is cut up is when the meat is at its prime flavour.

When freezing, it is suggested that the meat is vacuum packed to remove as much air as possible. This will prevent freezer burn and allow the meat to freeze for longer periods of time.

If you wish to end the dry aging/maturing process, you can simply remove the product from cabinet.

You can then re-set the controls to start a new phase or process.