Creating a steak is a long and difficult process, and creating it from Ukrainian beef is even more difficult. There are no uniform standards for raising beef cows in Ukraine. This is a fact that must be accepted, and therefore it takes a long time to get a real and correct steak as a result.
Any steak must pass the stage of maturation (or fermentation) before it reaches the table. This happens in a wet or dry scenario. Sam’s uses both methods with expert improvement from the restaurant.
NATURAL WET AGED is an improved method of wet maturation, more natural in Sam’s, because it completely abandoned the vacuum pellicle at the stage of maturation.
The technology is to ferment the meat by protecting it with beef fat, which creates a natural barrier against germs and preserves the taste molecules. The fat used to ferment the meat is melted at low temperatures to avoid the unwanted taste of burning. The prepared meat is dipped in beef fat melted to 35 degrees. At such temperature fat has liquid structure and at wrapping of meat does not compress it, unlike a vacuum package. So, it remains more juicy. In addition, beef fat is a natural barrier to bacteria. In addition, beef fat gives additional juiciness to the meat, because Ukrainian beef is not marked by its marbling. At such maturing the meat "rests": it becomes soft and acquires a richer taste. Fluctuations in storage temperature from -1 to +2 degrees form a process called "crystal softening of meat tissues", or "meat massage". Fermentation period – from 14 to 35 days, depending on the cut. It is important that the chamber in which the meat matures has a special ventilation system that automatically releases air, which also serves as a barrier to bacteria.
Thus, our advanced WET AGED method is as environmentally friendly as possible. We call this natural maturation, because fermentation in fat allows you to reach the level of useful properties and taste of imported meat – it becomes incredibly soft and reveals its taste as much as possible. We are the first and probably the only ones in Ukraine who have introduced and successfully use Natural Wet Aged (NWA) technology in our own mini-production.
In general, this technology is not new to the world. Steaks ripened with the same technology are, for example, in the famous Peter Luger Steak House in Brooklyn, which is a member of the world-famous Zagat rankings, Michelin.
DRY AGED is another process of maturing meat, when it loses up to 60% of its weight due to moisture. This is an expensive process that takes place thanks to special equipment – "refrigerator", where the meat without any packaging under the influence of temperature, air circulation, low humidity and time undergoes the process of maturation. In contrast to wet ripening, when dry, cuts are placed in the chamber. All visitors to Sam’s Steak House have the opportunity to watch the ripening process of such meat, as our refrigeration equipment is located in the main hall of the restaurant.
This process is aimed at evaporation of moisture and destruction of connective tissues. Meat (large pieces or half-carcasses) is hung out or placed on lattice shelves so that cold air dries the meat on all sides and prevents bacteria from growing in special refrigeration chambers for maturation.
For this purpose, are used: high-grade beef with uniform distribution of fat, well-ventilated chambers with humidity of 75-85% and temperature of 1-2 ° C. The result in at least 21 days is fermented meat with an incredibly rich taste and tender texture. The longer the ripening period, the more moisture evaporates from it and the deeper and purer the taste becomes, so in our restaurant we have chosen a 45-day cycle – for true meat connoisseurs.
Meat aged in this way and with such a long shelf life is rare in stores. In restaurants, meat with 21-day aging is traditionally found, although in some countries, where steak has become almost a national dish, you can order meat with 30, 40, 60-day aging.
And finally, a branded recommendation from our steak house. Between the classic steak and the steak on the bone choose the last one. You will be impressed by its taste. The bone gives the meat a deeper taste and "fleshiness". The bone itself, bone marrow and other substances give the meat flavor, adding juiciness, which is simply unattainable in the boneless part.
We recommend Medium Rare roasting for all steaks on the bone.
