Dry Ageing Room

Dry Ageing Room Meat conservation Rate Topic:

#1 polacras

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Posted 20 February 2012 - 11:50 AM

Good morning folks!!!!!!

I am planing to build a Dry ageing room in our Steak house restaurant and I would like to know if someone already is handling this kind of room and the procedures to maintaing the meat in optimal conditions.
Time of the storage, if meat needs to be hanging or in shelves, if hanging should we turned upside down and how often.

I look forward to get your support.

Regards

Oscar

#2 AinV

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Posted 21 February 2012 - 01:37 AM

Hi polacras!
Why not send David Burke the question?
david@davidburke.com

He is well known in the USA.
Owns a few restaurants...look at the site.

He also has an informal tour on YouTube
David Burke's Primehouse Dry Aging Room
It's informal but covers some of your questions...it's a little difficult to hear.
...just an idea. Tell me if you did...I have more contacts.

#3 polacras

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Posted 22 February 2012 - 05:16 PM

Hi there,

Thanks a lot for the info, I´ve watched already the video but I didn´t find the email address.
I´ll try and I keep you posted.

Thanks again.

Regards

Oscar

AinV, on 21 February 2012 - 01:37 AM, said:

#4 AinV

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Posted 22 February 2012 - 06:20 PM

The email address is in my 1st response above-
david@davidburke.com

Someone will answer...

#5 mstagionello

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Posted 17 April 2012 - 03:51 PM

Hello Oscar,

I just came across your post today and was wondering if you had any luck finding a dry ageing room? if not we specialize in exactly what your looking for, in fact this is all we do. Please take a second to check out this link and you can see for yourself.

http://www.stagionel...n/8-ageing-meat

Michael

polacras, on 20 February 2012 - 11:50 AM, said: