Trend Dry Aging

The salt wall for increasing your turnover

Trend Dry Aging

A tasty eyecatcher for your counter

 

 

A relatively young trend conquers the restaurants and grills of the world: Dry aged beef is what many gourmets talk about. The meat is tender and offers a great taste experience. Along with the butcher David and Salt Relax, Schrutka-Peukert has taken up the topic dry aged beef and reinvented it. Our ripening chamber is characterized by the use of a salt wall, an evaporator unit with electronic control (1 °C), a defined cold and humidity climate (80% humidity), and the use of a threefold AR coated insulating glass pane for a good view on the ripeing meat. An LED lighting supports the presentation of the meat.

The effect of the salt wall is immediately noticeable for the customer opening the door to the ripening chamber: A pleasantly fresh, nutty, and spicy smell fills the room. Another innovative approach is the sales situation: The customer and the professional butcher are in front of the chamber discussing which piece of meat should be chosen - without a separating counter between. It allows a conversation at eye level.

Mario Herbst

Business executive at Schrutka-Peukert GmbH

THE SALT CAVE EFFECT

Natural ripening

Compared to other dry aging chambers the newly developed chamber of Schrutka-Peukert is illuminated at the back of salt bricks causing a salt cave effect. In addition to the optical effect this also compensates the disadvantage of the normal dry aged beef method: without salt wall the pieces of meat are susceptible to mold and decay. However, the salt wall enriches the air with fine salt particles. On one hand, the process of drying is enhanced by the hygroscopic effect, on the other hand, the salt acts as a germ resistant. As a result, the meat dries completely natural without any additives, the implantation of mold cultures, or the like.

Dry aged beef results from a constant drying and ripening process of approximately six weeks. The suspended sirloins are stored at a temperature of approximately 1 °C and an atmospheric humidity of about 80%. During this time the meat loses about 30% of its weight – the less moisture content in the meat the more intensive flavor. Furthermore, enzymes effectuate that the meat becomes incomparably tender and give it a spicy, nutty flavor. The dry edge accruing on the outside during ripening will be removed before sale. This once again makes up to 10% of the total weight.