What is meat ageing? Ageing meat means preserving or storing it under special conditions in order to improve its flavour and texture. This process involves freezing the meat and then gradually deep-freezing it to avoid damage associated with changes in temperature. Ageing meat can take from several days to weeks, depending on the type of meat and the purpose of ageing it. The main benefits of ageing meat include better keeping qualities, greater improvement in flavour and texture, and the ability to keep the meat clean and fresh for longer. Ageing meat also allows producers and sellers to hold large quantities of meat over a long period, which helps to reduce their production costs and increase their market value. During the meat ageing process it is important to ensure a suitable temperature and humidity to prevent the quality of the meat from deteriorating. There are various technologies and methods for ageing meat, such as high-capacity deep-freezing machines and special storage technologies that ensure the meat keeps optimally. In conclusion, ageing meat is an important step in the production and sale of meat, which makes it possible to improve the quality of the meat and extend its shelf life. This process is important both for producers and for consumers looking for high-quality, fresh meat that meets their needs and expectations. How to fry an aged beef steak The meat should be at room temperature, so take the cuts out of the fridge in good time. Before cooking, pat the meat with kitchen paper so that it is really dry and holds no excess liquid. Use a heavy-based cast-iron pan or simply a frying pan. Preheat the pan thoroughly and use a refined oil suitable for frying. Place the aged cut of meat in the hot pan and fry for 2–3 minutes on each side (the time depends on the thickness of the piece of meat). Don’t move the meat around in the pan too often! Once the meat is browned on both sides, add sea salt and freshly ground pepper. You can also put a small knob of butter on top of the steak, which makes the dish even juicier. Wrap the meat in foil and let it stand for 5 minutes – this way the meat will still be richly flavoured, tender and juicy later on. Serve with fried potatoes, vegetables, pepper sauce and other side dishes of your choice.
