Plenty of discussion in the food media, TV & print of what is being called a new method of
tenderization – the Dry Method.
Over 58 years ago, as we became more affluent in the 70’s and people started regularly consuming
beef steaks, dry tenderization was the method used.
Butchers used UV in their coolrooms where large cuts of beef were hung for up to 14 days to
“tenderize”. UV was to reduce bacterial activity on the surface of the meat, to extend storage life
and enabled the coolroom to operate at a higher temperature, thus more humidity thus reducing
“shrinkage”.
In the 80’s and 90’s meat was encased in cryovac and then hung in the coolroom thus “wet
tenderizing” was developed. It was found meat did not appreciate sitting in it’s juices for a week or
so and it lost its flavour impact.
So in 2020 we go back to where we were 50 years ago and the butchers who care are back to “dry
tenderizing” with the help of Germicidal UV lamps. See our full range here, particularly the GF600IM.
UV in any coolroom prevents mould, mildew, smells, extends storage life and prevents cross
flavouring.