About aging

The Beginning of Aging (Maturation)

In ancient times, even when people caught large animals, they often couldn’t consume them all with their families and friends. Much of the meat would spoil and go to waste. But humans were clever! They invented techniques to preserve meat, such as salting and smoking, allowing it to remain delicious and edible for longer periods.

Imagine capturing rabbit or deer meat in the mountains. If you hung it in a cool, well-ventilated cave with consistent humidity, you’d discover that it dried out minimally and stayed fresh. Over time, the meat became tender, and its flavor significantly intensified.

This marked the beginning of “aging” or “maturation.”

Even today, renowned Michelin-starred restaurants predominantly feature aged meat, which involves maturing cuts of meat.

Asahiya’s Kobe Beef Maturation: A Closer Look

When we talk about maturation, think of cheese as a representative example. Skilled artisans use carefully selected milk, knowledge, experience, and the action of specific bacteria to create exquisite cheeses.

Wine follows a similar path. Expert vintners select grapes and meticulously process them, allowing them to mature in barrels or bottles. This process enhances both flavor and aroma.

Although the methods differ, both cheese and wine production require experienced artisans. Now, let’s delve into the three primary maturation techniques:

1. Dry Aging: Originating from New York, this method involves controlled drying in a specialized storage environment. Over 2 weeks to 2 months, humidity and temperature are adjusted while air circulates, gradually dehydrating the meat. Natural microorganisms develop during aging. Typically, bone-in cuts or whole primal pieces are used. Surface mold may form, which is trimmed away. Dry aging intensifies flavor due to increased amino acids and imparts a nutty fragrance and tender texture.

2. Hanging Maturation: An ancient Japanese technique, hanging maturation involves suspending whole primal cuts. Over approximately 3 to 4 weeks, the meat matures in a refrigerator. Optimal bacteria naturally adhere to the meat, and slow moisture extraction occurs. The bone-in method reduces stress on the meat, as the skeletal structure distributes gravity evenly. While similar to dry aging, hanging maturation offers a rich umami flavor and a distinct “Wagyu aroma.”

3. Wet Aging: In wet aging, meat is vacuum-sealed and stored. Each part is vacuum-packed to prevent exposure to air, then aged at 0°C to 1°C for 1 to 2 weeks. Although wet aging doesn’t match the intensity of dry or hanging methods, it maintains tenderness. The meat retains moisture, and the process is more manageable. Wet-aged beef has a sticky, umami-rich texture.

At Asahiya, our commitment to aged meat harks back to the traditional “hanging maturation” method. We carefully assess each individual cow’s moisture content and characteristics. Meat enzymes break down proteins over time, resulting in tenderness. The peak flavor, characterized by high inosinic acid levels, occurs around 10 days to 2 weeks, but individual variations may extend maturation up to 20 to 40 days.

So, when you savor our Kobe beef or Tajima cattle, you’re experiencing the unique craftsmanship of a beef maturation artisan, akin to the expertise required for cheese and wine production. Enjoy this unparalleled flavor!