Meat resting cabinets are cabinets that have an average of eighty percent humidity and provide an ideal two-degree temperature environment. Single, double, triple, quadruple and round door cabinets meet this requirement.
Single-door dry aged cabinet dimensions are 90 * 85 * 210, and double-door dry aged cabinet dimensions are 155 * 85 * 210. There are three-door dry aged cabinets with dimensions of 230 * 75 * 215, four-door dry aged, 290 * 75 * 215 and round door dry aged cabinets. The dimensions are exemplary. Dry aged cabinets can be found in different sizes.
WHAT ARE MEAT RESTING METHODS?
There is a need for resting systems that prevent bacteria from reaching foods such as meat and meat products, whose bacterial rate can increase in a short time.
Various methods can be used to achieve this. In this way, meats and meat products can be preserved in different flavors. It is known that meat is preserved by cooling. In addition, methods of presenting meat in various flavors have been developed today.
DRY RESTING METHOD (DRY AGING)
Meats can produce bacteria in dense proportions above 5 degrees. This is a harmful environment for health. When the meats are kept between 0-4 degrees without being frozen, the amount of water in it decreases and disappears over time.
Moisture removed meat can be preserved for a longer life without spoiling. This method is called dry aging method. Performing this method in a home environment can be dangerous.
For this, although special resting cabinets are produced, the process must be done professionally. This method is not used everywhere. The weight of the meat decreases due to the loss of water in the meat.
The drying process can take a month in these cabinets. It can be said that it is a new and developing method depending on the production of cabinets. However, it is known that meat drying method existed years ago as a result of researches.
WET RESTING METHOD (WET AGING)
After the meat is marinated with some high acid ingredients, it is vacuumed and then placed in the refrigerator. This method is called wet aging method.
It should not be forgotten that since vacuuming is in a bag, the date should be written on the bags. Because it is possible to provide a rest from 7 to 14 days. It is a useful method in terms of taste and preserving the nutritional value of meat.
FAST RESTING METHOD (FAST AGING)
It is the method to be applied if the meat is to be rested in a shorter time than the methods mentioned above. Ultraviolet rays are used in this method.
Health is the most important treasure in life. We can say that the information needed to protect health is more valuable than money. In the foods that enter our body, our body has a feature that can accept the natural nutrients as unresponsive.
Therefore, preserving the naturalness of foods is as important as taking the food into the body. In this case, the most natural remedy will be nature itself. In addition to meeting the food we provide from nature with our body, it is also important to preserve, pack or store the food for the appropriate use. Therefore, it is necessary to know the usage purpose and conditions of these cabinets.
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