Dry Ager F&B Concept and Product Brochure

The Dry Age Boutique

The Dry Age Boutique

Flagship Store Dubai, UAE

Flagship Store Dubai, UAE

The Game Changer The Game Changer

The new level of DRY AGING just arrived. SmartAging® is here!

With SmartAging®, you can dry-age a wide range of products and produce your own unique menu creations.

&

Upgrade your F B business to the next level. Create your own signature dry-aged delicacies at the forefront of innovation.

SmartAging® for every type of cuisine. Unlimited Programs to choose from! Fish, meat, lamb, duck or poultry, or even cheese can be dry-aged.

The Dry Aging Essentials

Choose from our comprehensive master collection of dry aging programs in our 300-page recipe hardcover book, The Dry Aging Essentials.

Signature Pastrami

TRADITIONAL CURED BEEF BRISKET

The traditional way of preparing this brisket is by cutting and cooking it and then finishing it in the smoker.

Pastrami is known for its place in sandwiches, but by using SmartAging® technology, it becomes an exceptional delicacy with your personal touch. BRISKET

75% WEEKS

The Dry Aging Essentials

Pastrami NYC Sandwich

SAUERKRAUT | RYE BREAD | THOUSAND ISLAND DRESSING

The pastrami sandwich, invented by German immigrant Arnold Reuben back in the 1920s, is the essential NYC sandwich. His Reuben's Restaurant and Delicatessen was a fixture of Madison Avenue until it closed at the turn of the millennium. The pastrami becomes particularly juicy utilizing SmartAging® technology.

Ducks are classified as fatty poultry. SmartAging® technology improves the duck's juiciness and aroma. I strongly recommend choosing poultry from a free-range product. Mature with the head hanging upright, ensuring that the abdominal cavity remains open. Ducks of good quality can be matured for up to 10 days.

BASIC No. P13 5 Days

Duck

Because of their significantly higher fat content, domestic ducks are even better suited for the DRY AGER than wild ducks. The Dry Age Guy enjoys the duck breast prepared to rosa medium juicy.

P13

BREAST PROGRAM

DAYS 5 HOURS

Lamb

The lean rump is the most tender part of the lamb. It can be matured for up to 3 weeks and reach the "intense" taste stage and discover the full lamb tasting profile. Cut the fillets from the carcass and carefully trim away all connective tissue and fat sections.

PROGRAMS

Lamb Loin

PEARL BARLEY RISOTTO | ONION CONFIT

The lean-back muscle is the second most tender cut of lamb after the fillet. Maturing it in the DRY AGER makes it extremely tender. For best results, cook it in a gentle sous vide bath at 54°C for 1 hour.

Leg of Lamb

OLIVES | BASIL | FETA CHEESE

Cuts intended for braising do not benefit from dry aging nearly as much as those intended for pan-searing. Legs of lamb, however, are surely among those that do, as they become even more tender and flavorful using the DRY AGER®.

The Dry Age Guy's choice is the leg of lamb in a classic way, braised in the oven.

P6/P11 1-3

The Dry Aging Essentials

Corn-Fed Chicken

Only corn-fed chicken of the highest quality and freshness shall be used for dry aging. Free-range is highly recommended. A cornfed chicken's diet consists of at least 50 percent corn.

DAYS

Corn-fed chicken can be dry-aged for up to 10 days which intensifies its flavor and makes breasts and legs juicier.

Corn-Fed Chicken

POLENTA | VERMOUTH ESPUMA

Corn-fed chicken meat has a natural yellow tinge indicative of their diet. Dry aging lends the meat an additional tenderness and helps keep the juices inside.

The Dry Age Guy prefers the fantastic flavour combination of chicken breast with polenta and full-bodied Vermouth espuma.

The Dry Aging Essentials

Atlantic Salmon

SALAR

Large fish like salmon can be matured whole (using program P14) or as fillet (P15). Fillets (also from aquaculture) do best when cured like gravlax.

DAYS PROGRAM

The Dry Aging Essentials

Common Sole SOLEA SOLEA

The Common Sole or Dover Sole is among the most palatable of the flatfish family. Larger specimens of 0.8 kg and up perform very well, and taste best when poached briefly in a lot of butter. Make sure the inside of the fillet is still slightly translucent.

The Dry Aging Essentials

Wild Tuna THUNNUS

It is recommended to buy cuts of up to 10kg and mature them either hanging or resting. No other fish is as delicious and well-rounded in taste when dry-aged and served as raw sashimi. It needs to be frozen at -20°C for 24 hours to kill potential nematodes (parasites) prior to dry aging.

The Dry Aging Essentials

Cod GADUS MORHUA

This North Atlantic fish can be matured using SmartAging® technology even without an overnight salt cure. The taste profile of cod or skrei becomes very intense in its raw state because the fragile muscle segments acquire a fresh, slightly salty tang.

The Dry Aging Essentials

Tuna Takaki

MANGO | SESAME | PEANUTS

Among the most popular Asian-style tuna dishes is tataki, in which the fish is seared in very hot oil for a few seconds, and remains raw inside. In this preparation, the dry-aged flavor profile stands out because it lends the tuna a wonderful texture and a nutty taste.

page 217

The Dry Aging Essentials

DRY AGER® DX-1000 PREMIUM S

Possibilities are limitless. Set dry aging programs at the touch of your fingertips. Fast and easy!

Create your own unique flavors and produce your signature menu. Offer limitless dry-aged creativity to your guests to stay ahead of the competition.

DRY AGER® DX-1000 PREMIUM S

Fine Dining Fine Dining

Fine Dining Fine Dining

Fine Dining Fine Dining

Fine Dining Fine Dining

Mat Maté é Grill Restaurant Grill Restaurant

Park Hyatt Hotel Abu Dhabi

Park Hyatt Hotel Abu Dhabi

Fine Dining Fine Dining

Retail Retail