CASE STUDIES
Calorex serves an exquisite taste
Some may say it’s the way its cooked, others would suggest it’s the herbs and spices that bring out the flavour, but Lake District Farmers would be adamant that the best meats are the ones that are prepared correctly.
T
he process of dry-ageing meat means Lake District Farmers prepare and produce the finest cuts of meat, that packs a remarkable depth of flavour to their products.
But having a dehumidifier to tackle this process – albeit not unheard of – is a new procedure for the Cumbria-based company and after just a couple of months of being installed, the results are showing an instant success.
So much so that it prompted Brett Graham, head chef at London’s fashionable Notting Hill establishment, The Ledbury, to get in contact with the staff at Lake District Farmers, urging them to reveal the secrets of their success. “We received a phone call from Brett just days after we installed our new Calorex dehumidifiers and he was astonished by the difference they had made to the meats we were supplying him,” said Dan Austin, managing director at Lake District Farmers. “Brett is one of the world’s top chefs and we have been dealing with him for several
70 June 2017
years. His restaurant has been voted as one of the best globally so when he phones you and notices the difference, then you know that whatever you’re doing is working. “We really have seen instant results since we purchased a Calorex dehumidifier and we had no hesitation in expanding that to another chiller. The cuts of meat we produce have to be of the highest quality and our exclusive clientele have certainly seen the difference since the dehumidifiers have been installed.” The Ledbury is a two Michelin star restaurant and was recently voted the fourteenth best restaurant in the world – and the greatest in the UK.
But Graham is not the only leading chef who has been astounded by the quality a Calorex dehumidifier has played in the quality of the Lake District Farmers meat.
Michel Roux Jr, a two-star Michelin chef at London restaurant Le Gavroche, has been using Lake District Farmers meats for several years and knows the importance of meat preparation. And with the continued success that Lake
District Farmers team possesses in meat preparation, Roux Jr is in no doubt that he will continue to use their service for his restaurant. “I expect the best from my suppliers in terms and quality and service,” said Roux Jr. “That is why Lake District Farmers meats are served at Le Gavroche.”
Dry-ageing meat is an important process in the food industry with ageing being employed to improve two major meat characteristics – taste and tenderness. Dry-ageing works by exposing meats to a carefully controlled environment with precise temperature and humidity levels.
The conditions necessary for dry-ageing require expensive refrigeration equipment, plus the significant moisture loss. There’s also a theory that the water loss concentrates the flavour too – something that Austin explains. “At Lake District Farmers we call this the ‘Vimto Effect’. It’s not a scientific term at all – it’s just something that has stuck. The reason why we call it this is because if you add water to the drink Vimto, it becomes diluted. We
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