Chef Shaun Rankin has launched a new meat ageing guide in association with Precision Refrigeration.
The chef, who has worked closely with the refrigeration supplier, is a fan of refrigerated meat ageing, not only because of the flavours it produces, but because it is a “fabulous sales tool, resulting in the customer already knowing what they want before they even sit down at the table,” Rankin said.
The guide has allowed Rankin to tell the story of ageing and how the final product is dependent on “consistency and creating the correct environment”.
The guide gives advice on areas such as meat quality and stock rotation, as well as tips on how to get the best results from your meat. For example, when ageing joints for longer periods, he suggests brushing melted lard on the ends to reduce shrinkage.
Precision’s dedicated meat ageing cabinet controls both temperature and the humidity, ensuring the meat is kept in the best environment. Temperature can be accurately set between 1ºC and 4ºC and humidity controlled between 55%-85%, without the need for a water supply.
Himalayan rock salt is supplied as standard to enhance flavour and to optimise humidity regulation.
The guide to meat ageing can be downloaded at www.precision-refrigeration.co.uk