Tips For Starting - Klarstein Steakhouse Pro Mode D'emploi

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TIPS FOR STARTING

• Clean the inside of the device with a mild disinfectant.
• The temperature is already set to 1 ° C and the air humidity to 85%. These are the
perfect conditions for aging beef and pork.
• The meat must be fresh, a maximum of 5 days after slaughter. Vacuum-aged meat
may also be used, but should be left in the device for a maximum of 14 days
(remove the film).
• It is recommended to use cooked beef: use beef from a young animal that is streaky.
• Hang up the whole piece of meat or place the cut meat on the shelf.
• Maximum filling quantity: 2 loin pieces on the bone with a length of 0.5 metres.
Two hooks are required for this.
• Maximum filling quantity with shelf insert: a maximum of 20 kg of pieces or strips of
meat will fit on the shelves.
• If you let several pieces of meat age on the shelves, you should make sure that a
protective layer of fat is preserved and, if possible, let the meat age on the bone.
The ideal size per piece is 2 - 4 kg.
• Wear protective gloves and never touch the meat with your bare hands.
• The perfect aging period for the meat is 25 - 28 days. An aging period longer than
4 weeks is also possible.
Quality requirements for meat
• The best meat recognised for dry aging is rib eye steak on the bone. It is
always best to buy from a butcher who sources their meat from a good quality
slaughterhouse.
• The younger the animal, the better the result. It is always recommended to buy
a piece of meat that has a good fat content and a high proportion of internal
marbling. It is advisable to let the meat ripen either by hanging or in large pieces on
the bone. This is because the meat exposed to the air is minimised, which reduces
loss of weight.
• The dry aging period is recommended to last at least 21 days, during which the
taste will become more intense. Please note: an aging period of up to 6 weeks
is possible. The hygienic handling of food should always be considered for best
results.
• When the process is complete, the thin crust must be cut off to remove the bone or
cut into steaks.