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At La Cuadra de Salvador, we always strive to offer our customers the best culinary experiences. That's why we have incorporated a meat aging chamber into our process. We are now dry-aging whole ribeye cuts for 45 days, using the dry-aging technique — a method that has gained worldwide recognition for its ability to transform meat into a true gastronomic gem.
Dry-Aging Process
Dry-aging is a meticulous process that requires precision and control. It involves storing the meat in a carefully controlled environment in terms of temperature and humidity. To achieve the best results, we maintain our aging chamber at a constant temperature between 0 and 2 degrees Celsius, with a relative humidity of around 85%.
The meat is hung or placed on shelves in a way that allows air to circulate freely around it. This process enables the natural enzymes present in the meat to slowly break down the muscle fibers, a phenomenon that occurs over a prolonged period of 45 days.
During this time, the surface of the meat dries out, forming a protective crust that prevents the growth of harmful bacteria. Simultaneously, the evaporation of water in the meat concentrates its internal flavors, while the beneficial molds that develop on the surface add an extra layer of complexity to the meat's flavor profile. Once the process is complete, the external crust is removed before cooking, revealing meat that is profoundly flavorful and tender on the inside.
BENEFITS OF DRY-AGING
The dry-aging process is not only an ancient and respected technique but also offers significant culinary benefits. First, it notably enhances the tenderness of the meat. By breaking down muscle fibers through the action of natural enzymes, the meat becomes much softer and easier to chew. This tenderizing process is gradual and extends uniformly throughout the cut, ensuring a consistent texture.
In addition to improving texture, dry-aging intensifies the flavor of the meat. The loss of surface moisture leads to a concentration of flavors, providing a much richer and more robust taste experience. The flavor profiles developed during aging can include intense umami notes, with hints reminiscent of butter, blue cheese, and nuts.
These nuances are partly due to the oxidation of fats in the meat, which adds an extra layer of depth and complexity that is highly valued by meat lovers.
What to Expect When Tasting Dry-Aged Beef?
For our customers, the experience of tasting a 45-day dry-aged beef at La Cuadra de Salvador will be unique and unforgettable. The first noticeable difference is the incredibly tender texture of the meat. This tenderness is due to the controlled breakdown of muscle fibers, making each bite melt in your mouth. Furthermore, the flavor will be significantly richer and more concentrated. Intense and complex flavors unfold on the palate, providing a flavor experience that is rich and multifaceted.
The umami flavor will be more pronounced, accompanied by subtle notes reminiscent of gourmet ingredients like butter and nuts. This flavor profile is a testament to the time and care invested in the dry-aging process — something that simply cannot be replicated with faster aging methods or fresh meat. In the end, our customers will be enjoying a piece of meat that is not only extraordinarily flavorful but also a celebration of culinary technique and tradition.
In La Cuadra de Salvador, we are committed to excellence and believe that the dry-aging of our ribeye cut bife ancho will not only elevate the quality of our dishes but also offer our guests an unforgettable culinary experience. We invite everyone to come and taste the difference that dry-aging makes, and to enjoy meat that has been carefully prepared to reach its maximum flavor and tenderness potential.
