Curing Cabinet
A curing cabinet enables chefs to control the process of aging and curing meats from the very beginning until the finished product is served to customers. Curing meats in-house can give your establishment a unique charcuterie board or one-of-a-kind chorizo that brings in foodies.
Meat Aging Cabinets: What You Should Know
Top-end steakhouses pride themselves on aging their own beef correctly and without taking shortcuts, as well as being able to season or cure the meat to their desired specifications. Meat aged in-house can also save operators money over product purchased from a butcher or meat purveyor. Aged steaks can cost an establishment $54 per pound just for the meat, so doing the aging yourself not only enables you to advertise cuts of meat aged in-house, but it could also save a significant chunk of cash per plate.
The process of dry-aging beef is time-consuming and shrinks the total weight of the meat you're using, but this meticulous method means customers fully expect to pay a premium for the luxurious final product.
Common Questions About Curing Cabinets
Why would I want to cure meat?
Curing meat was originally a way to prevent it from spoiling, before refrigeration enabled humanity to keep and transport food. In modern times, curing is no longer a necessity, but throughout the centuries, enterprising chefs created a whole host of delicious dishes through curing meats and cheeses. Traditional cured meats, such as Parma ham, chorizo, and salami, are still favorites today.
A meat curing cabinet gives operators the capacity to create their own traditionally cured meats or experiment with recipes and create something entirely new. With precise temperature and humidity control, a skilled chef can create intricate flavors and textures in a wide variety of meats and cheeses. If your customer base would be interested in artisanal items, producing them in-house could net significant profits over purchasing them from outside while giving you control over the end result.
Who should get a dry aging cabinet?
Dry-aged beef fetches a hefty premium, especially cuts that have been aged in-house. However, not all establishments have a customer base willing to pay for a luxury item such as aged steak. To turn a profit on aged steaks, you need customers who are willing and able to pay more than the cost of the already expensive meats. If you think you have that customer base, buying a dry aging cabinet can end up as a much more profitable option than purchasing aged meat elsewhere. Consider the profit you stand to make by aging the meat yourself against the initial purchase amount of the meat aging cabinet to see how long it would take to recoup and surpass your investment.
How does dry aging beef work?
Most beef in America is wet aged, meaning the beef is vacuum packed in its own juices and refrigerated for several days before being cooked. Dry-aged beef, on the other hand, is left in a curing cabinet for somewhere around a month, during which time moisture escapes the muscle, leading to a smaller piece of meat with a concentrated flavor. Additionally, specific types of fungus will grow on the aging meat, which helps break down tough sections and leaves the final product incredibly tender and flavorful. Before cooking and serving, the molded parts of the beef are sliced away, leaving less meat than you began with, which – along with the time required to age it – is why aged beef costs more than non-aged beef.
What does a meat curing cabinet provide?
These cabinets give operators more than a safe space to store curing or aging products. They offer temperature and humidity control, so you can ensure the final product meets your exact specifications. Lights also illuminate the inside, so you can check on your product's progress or use the cabinet as a merchandiser for your goods.