Dry Aged: Innovations for sustainability in meat maturation

Dry Aged maturation is an art that combines tradition and technology to deliver meats of exceptional quality, with unique flavours and textures that delight the most demanding palates. However, this process, which requires weeks of controlled conditions, poses significant challenges in terms of sustainability: how to guarantee a high-level product while reducing environmental impact? In this article, let's see how Coreco Gourmet is leading this transformation through innovative solutions such as the Master Ageing ControllerThe new technology, a pioneering technology that improves both the efficiency of the process and its environmental impact.

What makes Dry Aged unique?

Dry Aged is a process in which meat, especially premium beef cuts, undergoes weeks or months of dry maturation under specific conditions of temperature, humidity, ventilation and other key factors. This process allows the meat to develop a more tender texture, while intensifying its flavour through the concentration of its natural juices and enzymatic action.

However, these advantages come at an environmental cost. In order to maintain ideal conditions for the necessary time, traditional ripening equipment often has a high energy consumption and a significant impact on the environment. With this in mind, Coreco Gourmet has taken a step forward by developing solutions such as the Master Ageing Controllerwhich optimise the process and make it more sustainable.

Dry Aged Environmental Challenges

Dry Aged maturation requires a perfectly controlled environment to guarantee the quality of the final product. However, these specific requirements entail certain environmental challenges, such as:

High energy consumption: Equipment must operate continuously for weeks to maintain stable conditions.
Product shrinkage: During the maturation process, part of the weight of the meat is lost due to water evaporation and the development of an outer rind, which is often discarded.
Use of less efficient materials and systems: Some traditional equipment is not designed to maximise energy efficiency or reduce waste.
Need for precise control of multiple parameters: Without the right technology, it is difficult to optimise all the factors influencing the process, which can increase losses and energy consumption.

Faced with these challenges, Coreco Gourmet has worked on a comprehensive solution that not only improves the results in terms of quality, but also optimises the environmental impact of dry aged meat maturation towards real sustainability.

Master Ageing ControllerA revolution in sustainable Dry Aged

Coreco Gourmet has developed the device Master Ageing ControllerThe new, advanced technology allows for precise control of the 7 essential parameters of the maturation process. This system not only improves the quality of the final product, but also significantly reduces waste and energy consumption, making it a key tool for a more sustainable Dry Aged.

What parameters does the Master Ageing Controller control?

The Master Ageing Controller allows the following factors to be accurately managed:

Temperature: It keeps meat in the optimal range, ensuring food safety and minimising energy consumption.
Relative humidity: Adjusts the amount of moisture to avoid excessive weight loss and optimise product texture.
Air circulation: It guarantees a constant and uniform flow, avoiding points of excess or lack of ventilation.
Oxygen level: Controls oxidation to preserve the organoleptic characteristics of the meat.
Light: Optimise lighting to avoid unnecessary heating that could compromise the process.
Time: It allows maturing times to be adjusted and monitored according to the needs of each cut of meat.
Antimicrobial control: It reduces the proliferation of unwanted bacteria by means of specific sanitisation systems.

Advantages of the Master Ageing Controller

Reduction of wastage by up to 10%: According to studies carried out with the device, this system minimises losses during the ripening process, which means not only greater product utilisation, but also a significant reduction in food waste.
Optimisation of energy consumption: Thanks to the precision in the regulation of the parameters, a more efficient use of energy resources is achieved, reducing the carbon footprint.
Greater consistency and quality: By having control over every aspect of the process, a final product with homogeneous characteristics and of the highest quality is guaranteed.
Automation and remote control: The system is fully digital and allows monitoring from any device, making it easy to operate and reducing the need for human intervention.

For more details on this technology, you can consult the dedicated articles on our website: Master Ageing Controller: decrease of 10% y Meat maturation.

Additional sustainable solutions from Coreco Gourmet

In addition to the Master Ageing ControllerCoreco Gourmet has implemented other innovations that contribute to the sustainability of Dry Aged meat maturation:

1. Energy-efficient equipment

Advanced compressors: We incorporate state-of-the-art compressors that reduce energy consumption by up to 30%.
Intelligent control systems: Our showcases allow automatic adjustments that optimise energy efficiency.

2. Use of environmentally friendly refrigerants

All our equipment uses natural refrigerants such as R-290, which have a much lower environmental impact compared to traditional refrigerants.

3. Modular design and sustainable materials

We manufacture equipment with recyclable materials and modular designs that extend product life and facilitate maintenance.

4. Reducing food waste

The combination of the Master Ageing Controller with advanced humidity management and ventilation systems minimises evaporation and outer crust losses, thus optimising each piece of meat.

Benefits of a sustainable approach for the Horeca sector

Coreco Gourmet's technological advances and innovations not only benefit the environment, but also bring tangible advantages for businesses in the Horeca sector:

Savings in operating costs: Energy efficiency and waste reduction enable businesses to be more profitable.
Regulatory compliance: The use of environmentally friendly technologies helps to comply with the strictest environmental regulations.
Consistent quality: Advanced technology ensures a product with homogeneous characteristics, enhancing the end customer experience.
Corporate responsibility: Consumers increasingly value sustainable practices, which can translate into a competitive advantage for companies.

Sustainability in the supply chain

The sustainability in the Dry Aged process also encompasses the supply chain.starting with the selection of the meat. Priority is given to using meat from cattle raised under responsible practices, such as pasture feeding and methods that minimise environmental impact, guaranteeing a premium quality product.

In addition, packaging plays a key role: the packaging used for the final product tends to be biodegradable or recyclable, thus reducing the waste generated. These innovations not only maintain the excellence of dry-aged meat, but also respond to the growing consumer demand for more sustainable products in the gourmet sector.

The future of Dry Aged is in sustainability

Dry Aged ripening can and must evolve towards more environmentally responsible practices. At Coreco Gourmet we are leading this change with solutions such as the Master Ageing Controllerwhich not only optimise the maturation process, but also reduce its environmental impact.

If you are looking for equipment that combines sustainability, efficiency and excellence in the final result, we invite you to explore our range of Dry Aged ripening cabinets. Together we can transform the art of dry-ripening into a more planet-friendly process, without compromising the quality your customers deserve.