Dry aged beef cabinets simulate a constant temperature (0-4℃) and constant humidity (70-80%) environment. The beef is exposed to the air, the surface is air-dried and hardened, and the internal enzymatic reaction is enhanced, forming a rich nutty aroma and softening the meat, but the loss is as high as 20%-30%. Wet aged beef is vacuum sealed and refrigerated, relying on the self-enzymatic decomposition of the meat juice to retain moisture and taste fresh and tender. The cost is lower, but the flavor level is relatively simple. The former requires professional humidity control and sterilization equipment, while the latter only requires refrigerated space. Both are delicious magic given by time and technology.
LVNI factory produces beef cabinets, including dry aged beef cabinets and wet aged beef cabinets. Factory direct sales, welcome to consult.