Few techniques have the power to elevate a simple piece of meat to a luxurious dining experience quite like dry aging. Dry aging meat is a time-honored practice that involves aging meat in controlled conditions to enhance its flavor, tenderness and overall quality. One crucial element in the dry aging process is the shelving system used to store and age the meat. If you’re using wire shelving for dry aging, we have 5 reasons why you should stop and switch to Camshelving® instead.
1. Superior Hygiene
One of the foremost concerns when aging meat is maintaining proper hygiene to prevent contamination and spoilage. Metal or wire shelving can rust and corrode over time, creating a breeding ground for bacteria and compromising the integrity of the meat. Camshelving, on the other hand, is made from a durable, non-corrosive composite material that will never rust or corrode. Polypropylene shelf plates contain Camguard®, an antimicrobial technology that inhibits the growth of mold, fungus and bacteria, and smooth surfaces make it easy to clean and maintain.
“The Cambro [shelving] is lightweight and you can pop off the shelves to clean it…it’s just easy,” said Steffen Iserloth, steward at Chicago Cut Steakhouse in Chicago, Illi., where they have dry aged their steak on Camshelving for 12 years.
In fact, Camshelving is so easy for his team to clean that they’re able to clean it once a week, which as anyone in foodservice knows is far above average!
2. Customization
Camshelving offers a high degree of customization to suit the specific needs of dry aging meat. Its modular design allows for easy adjustment of shelf heights and configurations, ensuring optimal space utilization. Metal shelving typically comes in fixed configurations, limiting flexibility and adaptability. In order to maximize space, Chicago Cut utilizes Camshelving® Premium Series High Density Storage System, a track system that can increase storage capacity by up to 50%.
3. Durability
Camshelving’s robust construction is designed to withstand the rigors of a commercial kitchen, ensuring it remains in top condition over time. At any time, Chicago Cut can have up to a whopping 4,000 pounds of meat on their Camshelving units. Unlike metal shelving, which can become brittle and corroded, Camshelving is resistant to impact, chemicals and temperature variations, making it a long-lasting investment for any kitchen.
4. Cost Efficiency
While the initial investment in Camshelving may be slightly higher than that of metal shelving, the long-term cost efficiency of Camshelving becomes evident. Its durability, reduced maintenance requirements, and enhanced meat aging capabilities result in a lower total cost of ownership.
“With Cambro you buy once, but with the metal shelving you buy twice,” said Iserloth.
5. Moisture Management
The delicate balance of moisture is crucial in dry aging. Too much moisture can lead to mold growth, while too little can cause excessive drying and a loss of flavor and tenderness. Camshelving’s non-porous surface helps regulate moisture levels by preventing the shelving itself from absorbing or releasing moisture. Metal shelving, due to its porous nature and tendency to rust, can exacerbate moisture-related issues, making it less suitable for dry aging.
Drying aging with Camshelving provides your customers with a dining experience that’s truly a cut above the rest. Contact your local Cambro sales rep to get started transforming your process today.
ABOUT THE AUTHOR: ADRIANA DESIDERIO IS THE DIGITAL COMMUNICATIONS MANAGER AT CAMBRO.
