What is dry aging of meat? Meat (usually beef) in the first phase loses moisture, which allows it a special micro-climate created by the Dry Aging Machine. The process of dry aging stimulates the growth of certain fungal species (molds) to the outer surface of the meat. This does not cause deterioration, but on the surface of the meat forms an external "core" which is cut off when the meat is cooked. These fungal species supplement the natural enzymes in beef, by doing so they help to grow and improve the taste of meat. Thamnidium (fungal species) is especially known and it produces collagenolytic enzymes which significantly contribute to the gentleness and taste of dry old meat. Because of the expensive drying process, the prepared meat until now was only available in elite restaurants and hotels...
Germany
The FK 23 is made entirely from stainless steel and with top quality construction all round. Ergonomic and effective comminution and portioning of fresh and frozen foods. Suitable for fresh fish as well as for frozen meat Products with bones such as shanks / osso buco and soup bones Production of same weight portions such as cutlets Due to the wide range of saw blades high quality products such as fine fish or matured beef can be processed by accurate weight and optically appealing
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60 mm Insulation Thickness Inside / Outside Body 304 Stainless Steel 35/40 Kg/m³ Ecology Friendly HCFC Free Polyurethane Insulation Special Control System for Inside Humidity and Temperatur Setting. Automatic Water Evaparation System ( Hot Gas ) Automatic Defrost System LED lighting Removable and Easy Cleaning Magnetic Gaskets Cooling Gas CFC Free: R 134 A / R 404 A Ambient Temperature. +32 C° & % 40 Humidity. Special Heated Glass
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