www.thedryagerguy.com YOURFINESTDRYAGER® DISTRIBUTORINTHEUSA ANDINTHEMIDDLEEAST
01 INTRODUCTIONMIRCOBEUTLER, THEDRYAGERGUY 04 GENERALRULESIN DRYAGING 02 OVERVIEWOFDRY AGING 05 PROPERHANDLING 03 THEPROCESSES 02-47 AGENDA T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 06 THEDRYAGER® RANGE 07 ADVANTAGESOF USINGDRYAGER 08 WALK-IN CHAMBERS
MIRCOBEUTLER
YEARS OF EXPERIENCE
The Dry Ager Guy is the leading provider of the ultimate innovation in meat maturing, the DRY AGER®. Mirco has spent more than 15 years in the international 5-star hospitality industry within the Food and Beverage sector.
SPECIALIZATIONS
The Dry Ager Guy and his team has established a strong and rewarding relationship with several prestigious hotels and restaurants in the Middle East and USA. The team is dedicated to provide extensive service support.
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 03–47
DRYAGING
DryAgingisatraditionalwayofagingmeattoproduce anextraordinarytenderandintensiveflavour.Amethod usedformanyyears,throughwhichbeefreachesthe highestpossiblegrade.
Thepleasurewheneatingdry-agedmeatislikenothing you’veevertastedbefore.Thetexturecannotbe comparedtoan‘ordinarypieceofmeat.’Sonowonder dry-agedbeefisrecognizedbyfoodiesasthe“kingof meats”onthesteakmenu.
04-47 T H E D R Y A G E R G U Y A U G U S T 2 0 2 0
THEPROCESSES
PHASE 1 - RIGOR MORTIS
Startsimmediatelyafter slaughter,untilfullrigor mortisisreached
PHASE 2 - REFINEMENT
Meatbecomesmore tenderagainandits
water-holdingcapacity increases
DRY AGING TAKES TIME T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 05–47
06–47 LOWERSHEARSTRENGTHRESULTSTO MORETENDERMEAT T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 9 8 7 6 5 4 3 0 48 96 144 192 240 288 336 SHEAR STRENGTH, KG TIME POST MORTEM, HRS
PROTEINS ANDFATS
THEPROCESSES
FREEAMINOACIDS
LACTICACID, FATTYACID, ANDSALT
BUTTERSOFTMEAT
THROUGHBIO-CHEMICALPROCESSESINTHEMEAT
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 07-47
THEPROCESSES
MAXIMUMTENDERNESSIS
REACHEDAFTER14DAYS
BUTTERSOFTMEAT
THROUGHBIO-CHEMICALPROCESSESINTHEMEAT
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 08–47
THEPROCESSES
FROMTHISPOINTINTIMEONWARDS, ONLYTHEFLAVOURINTENSIFIES
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0
09-47
ANDTHELONGERYOUWAIT,THEMORE INTENSETHEFLAVOURBECOMES T H E D R Y A G E R G U Y A U G U S T 2 0 2 0
10–47 MEATLOSESHUMIDITY >>COMPRESSIONOFTHEFLAVOURTOA SMALLERVOLUME
THEPROCESSES
THEPROCESSES
WEEKS1to2
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0
11-47
THEPROCESSES
WEEKS3to4
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0
12–47
GENERALRULE
"Youonlygetsomethinggoodattheend ifsomethinggoodwentinatthebeginning."
»Race, genetics, breeding, feeding, slaughtering,...
»PHvalue between 5.6 - 5.8 (fresh meat)
»PHvalue over5.5 (wet agedmeat)
»Goodmarbling is recommended
»Sealedfat layer
»Age meat on the bone to obtain a higheryield
»Weight loss between 7 - 9 %
The largerthe piece: betterandless weight loss
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0
13–47
PIECEFORPIECE
WHICHPIECES/CUTSOFMEATARETHEBESTSUITED?
BEEF
heifer, oxoroldcow
Roastbeef with bone
haunch andfillet
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0
14-47
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0
15–47 BEEF 3to6weeksandlonger LAMB 2to3weeks
MEATAGINGTIME
FATISGOOD
FAT COVERING KNOWN AS "PROTECTIVE LAYER"
» protects the meat below it from drying out
INTRAMUSCULAR FAT
» lets the "dried out" meat remain juicy
FAT IS A FLAVOUR CARRIER
» oxidation creates the typical dryaged aroma
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 16–47
NATURALSALTAIR® CRYSTALSALTBLOCKS
Possess Hygroscopic (absorbs moisture in the air) and Antibacterial
Properties
Dissolved Sodium Chloride (NaCl) can be deposited on the meat
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0
17–47
NATURALSALTAIR® STAINLESSSTEELTRAY
Salt Water is very aggressive and can attack technical equipment and material, therefore the use of steel tray made with high-grade V4A material, tailored for the crystal blocks, is highly recommended.
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 18-47
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0
19-47 ATHINLINEBETWEENAGINGANDSPOILING
HANDLING
PROPERHANDLING
VS
Clean cuts of meat are more preferred.
Do not break the cooling chain.
Drill through the bone for hanging.
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 20-47
PROPERHANDLING
Hygiene standards must be complied with very strictly.
Once the meat has been contaminated, this process cannot then be reversed!
PH value between 5.6 - 5.8 – otherwise listerines (bacteria) multiply by a factor of 10 within one week.
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 21-47
PROPERHANDLING
Whenever hygiene and climatic Conditions are not right, “bad” bacteria can arise from pathogens.
POOR INITIAL HYGIENE RESULTS TO ROTTEN MEAT.
THEREFORE:
DRY AGING IS ONLY POSSIBLE UNDER THE RIGHT HYGIENIC AND CLIMATIC CONDITIONS.
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 22-47
ESSENTIALDEGERMINATION
TAKESOUTWHATSHOULDNOTBEINTHERE
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0
23-47
Permanentdisinfection usingUVCtechnique
(PATENTED BY DRY AGER)
nodirectradiation
UVC degermination is not a universal solution. However, UV light with a wavelength of 253.7 nanometers kills up to 99.9% of germs, viruses, yeast & mould spores.
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 24-47
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 25-47
TEMPERATURE HUMIDITY 1,5degC 85% PRESS TO SWITCH ON INTERIOR LAMP / LIGHT POWER ON / OFF POWER ON / OFF THE THE DEVICE DEVICE
UNBOXINGTHEDRYAGER®DX-1000
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 25-47
TEMPERATURE HUMIDITY 1,5degC 85% PRESS FOR 3 SECONDS TO ACTIVATE UVC LIGHT DISINFECTION GREEN MEANS UVC IS ON
UNBOXINGTHEDRYAGER®DX-1000
UNBOXINGTHEDRYAGER®DX-1000
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 TEMPERATURE HUMIDITY
DEFAULT DEFAULT TEMPERATURE TEMPERATURE SETTING IS SET SETTING IS SET 25-47
1,5degC
85%
STANDARDTEMPERATUREANDHUMIDITY
IFHIGHER
PROCESS RUNS FASTER RESULTING TO INCREASED RISK OF CONTAMINATION
TEMPERATURE 1,5degC
IFLOWER
PROCESS RUNS SLOWER RESULTING TO FROZEN MEAT
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 26-47
IFHIGHER
MEAT DRIES OUT LESS RESULTING TO INCREASED RISK OF CONTAMINATION
85%
IFDEEPER
MEAT DRIES OUT TOO FAST RESULTING TO EXTERNAL SEALS AND CRACKING
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 27-47
HUMIDITY
PROPERHANDLING
HOW TO CLEAN
Before cleaning, switch off power and remove all contents.
1. Wear clean, latex gloves
2. Remove meat and store in a cool place
3. Unplug unit from mains power supply
Treat tools and surfaces with disinfectants that are safe to use with food.
USE THE DRY AGER CLEANER.
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 28-47
PROPERHANDLING
HOW TO CLEAN THE INTERIOR
Frequency:
For Home - after each dry aging process or at least after 8 weeks.
For Commercial - weekly
Make sure that no detergent or any liquid penetrates into the electrical parts and into the ventilation panel (in the area of the bull‘s heads and on the UVC sterilisation).
After approx. 2 minutes, wipe everything with a damp cloth and keep repeating, cleaning the cloth each time.
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 29-47
PROPERHANDLING
HOW TO CLEAN THE SHELVES AND HANGER
Frequency:
For Home - after each dry aging process or at least after 8 weeks.
For Commercial - weekly
Wash the shelf and hanger with warm water after 2 minutes of applying the cleaner. Please use a damp soft cloth and non-abrasive sponge.
The shelves and hanger are durable and coated to meet food hygiene regulations, but not dishwasher safe!
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 30-47
PROPERHANDLING
GENERAL MAINTENANCE
UVC BULB AND ACTIVATED CARBON FILTER
Frequency:
For Home - once a year
For Commercial - once a year
The DRY AGER will show a warning message on the display. Be sure to adhere to these maintenance guidelines. If there isn‘t sufficient strength of the carbon filter or power to the UVC light, then this means the unit is not functioning correctly and the end result cannot be guaranteed.
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 31-47
PROPERHANDLING
HOW TO CLEAN THE SALT BLOCKS + STAINLESS STEEL TRAY
For Home - once a week
For Commercial - once a week
Frequency: The Saltair® stainless steel tray must be checked regularly for water build up. If water does collect, empty it away from the unit and also rinse the salt blocks with warm water. If this is not done regularly, saltwater can overflow and pollute or even damage the inner surfaces. Do not wipe the stainless steel surfaces of the or any other stainless steel parts of the interior area with dirty wiping cloths, otherwise unsightly rust stains may occur here!
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 32-47
NORMALFRIDGEVS.DRYAGER
TEMPERATURE CONTROL
HUMIDITY CONTROL
PRECISE CONFIGURATION
AIR CIRCULATION
DISINFECTION + AIR FILTER
ANTIBAC. INNER CONTAINER
GLASS DOOR
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 33-47
THERANGE
DRYAGER®-TRADITIONREVISITED
DRY AGER DX-500
DRY AGER DX-1000 FOR UP TO 20KG FOR UP TO 100KG
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 34-47
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 35-47
INNOVATIONATITSBEST
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 36-47
ENTERTHEWORLDOFDRYAGERETAIL
DELMONICO'SSTEAKHOUSENYC
DELMONICO'SSTEAKHOUSENYC
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 37-47
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 38-47
ATLANTIS, ATLANTIS, THEPALM THEPALM DUBAIUAE DUBAIUAE
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 39-47
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 40-47
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 41-47
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 42-47
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 43-47
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 44-47
ADVANTAGESOFTHEDRYAGER ataglance
Ultimatemeatpresentation
Safety–safeaging
Handling&careareeasy
Acceptmeat-reservations
Meatcanbesoldatmuchhigherprice
Theultimatediningexperience
StorytellingfortheHyperpandaStory
Uniqueness–setsthe storeapartfromits competitors
Exclusivity–limitedavailabilityofgoods
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0
45–47
SOLUTIONS as individual as your requirements
T H E D R Y A G E R G U Y A U G U S T 2 0 2 0 46–47
www.thedryagerguy.com THEDRYAGERGUY DRYAGERMIDDLEEAST G/FWafiResidence,OudMethaRd. UmmHurair2,DubaiUAE 043968264 info@thedryagerguy.com
