Dry age process
The wagyu dry age process for Ari Ari Korean BBQ involves aging the wagyu beef in a controlled environment for a specific period of time to enhance its flavour and tenderness.
Here is a step-by-step explanation of the process:
01
Selection of Wagyu Beef:
High-quality wagyu beef is chosen for the dry aging process. Wagyu beef is known for its marbling, which is the distribution of fat throughout the meat, resulting in tender and flavorful wagyu.
01
Selection of Wagyu Beef:
High-quality wagyu beef is chosen for the dry aging process. Wagyu beef is known for its marbling, which is the distribution of fat throughout the meat, resulting in tender and flavorful wagyu.
02
Preparation
The wagyu beef is trimmed of any excess fat or connective tissue to ensure even aging and to prevent spoilage during the process.
03
Aging Environment
The beef is placed in a temperature and humidity-controlled environment. The temperature is usually set between 1°C to 3°C, and the humidity is maintained at around 85% to 90%. This environment helps to slow down the enzymatic breakdown of the meat while allowing the natural aging process to occur.
04
Aging Duration
The wagyu beef is left to age for a specific period of time, typically ranging from 21 to 60 days. The duration depends on the desired flavour and tenderness. Longer aging times result in a more intense flavor and a more tender texture.
05
Monitoring
Throughout the aging process, the beef is regularly monitored to ensure that the temperature and humidity levels are maintained within the desired range. This helps prevent spoilage and ensures the best possible outcome.
06
Flavour Development
During the aging process, the natural enzymes in the meat break down the muscle fibers, resulting in a more tender texture. Additionally, the aging process allows the beef to develop a deeper, more concentrated flavour due to the evaporation of moisture, which intensifies the taste.
07
Final Preparation
Once the desired aging period is complete, the wagyu beef is removed from the aging environment. It is then trimmed again to remove any dried or hardened parts, leaving behind the perfectly aged meat. By following this meticulous dry age process, Ari Ari Korean BBQ ensures that their wagyu beef reaches its full potential in terms of tenderness and flavour, resulting in a truly exceptional dining experience for their customers.
Wet aging process
At Ari Ari Korean BBQ, we take pride in our commitment to providing our customers with the highest quality meats. One of the unique features of our restaurant is our wet aging process for our meats. This process involves storing our premium cuts of meat in a temperature and humidity controlled environment for a specific time period, allowing the natural enzymes to break down the muscle fibers and tenderize the meat.
Wet aging is a process that has been used for centuries to improve the quality and flavor of meat. Unlike dry aging, which involves hanging the meat in a temperature-controlled room for several weeks, wet aging involves vacuum-sealing the meat and storing it in a refrigerated environment.
This process helps to retain the moisture in the meat, resulting in a more tender and flavorful product.
We use only the highest quality meats for our wet aging process. Our beef is sourced from premium suppliers and is wet-aged for several weeks to ensure that it is tender and flavorful. The wet aging process also helps to enhance the natural flavors of the meat, resulting in a more intense and complex flavor profile.
In addition to improving the quality and flavor of the meat, wet aging also helps to reduce waste. By allowing the meat to tenderize naturally, we are able to use more of the meat and reduce the amount of waste that is generated.
We are committed to providing our customers with the highest quality meats and an authentic Korean BBQ experience. Our wet aging process is just one of the many ways that we strive to provide our customers with the best possible dining experience.
