Masterclass on professional meat aging: insights and innovations

The recent masterclass organized by GrosMarket, held on October 24th in Rivoli (TO), offered an in-depth exploration of the world of professional meat aging, a topic of growing interest for industry professionals and consumers alike. Thanks to contributions from experts such as Dr. Alessandro Cuomo, the inventor who licensed the Stagionello® devices, Massimo Fogler, the technical manager of GrosMarket’s butchery, and Luca Carvello, Master (EP2769276B1) in meat, fish, and cured meat maturation and aging, participants had the opportunity to explore fundamental aspects of meat maturation, including regulatory requirements and nutritional benefits. The session was opened by a representative from GrosMarket, who emphasized the importance of fully understanding the aging process to enhance this valuable food. The speakers, with their specific expertise, introduced the topics that characterized the day, highlighting the importance of continuous education in the food sector. Dr. Cuomo began the discussion by delving into the concept of food, referring to the historical definitions by Socrates and Hippocrates, and emphasizing the need for a precise understanding of the nutritional composition of food, particularly in contrast to industrial trends. Meat was presented as a central element in the evolution of the human diet, with a unique value that makes it a cornerstone of quality nutrition.

Meat Preservation and Transformation Methods

During the masterclass, various methods of meat preservation and transformation were analyzed. The distinction between physical, physicochemical, and biological processes was essential for understanding aging techniques. The advantages of dry aging with verification of meat pH safety, which can extend up to 35 days, were discussed, always in compliance with recent EU regulations modifying Regulation 853 of 2004. Food safety was then addressed in detail, with a focus on regulatory requirements and the controls in place, particularly the HACCP system and the responsibilities of health authorities. The value of supplier qualification and product traceability was emphasized as key factors in ensuring meat quality. A central topic was aerobic maturation, managing the pH range of meat beyond 35 days, with a detailed exploration of pH management and the importance of preventing mold formation. It was clarified that the so-called “noble molds” pose a potential risk: “moldy meat remains moldy meat,” a crucial consideration for food safety.

The Cuomo Method

The masterclass also presented the “Cuomo Method,” an innovative approach to dry aging based on advanced technologies (Patent 276878). This method uses Stagionello® devices to ensure safe and regulated aging. Health control aspects were also examined, with the “new regulation” requiring specific documentation: Declaration of Conformity, License of Use, and the Correct Hygiene Practices Manual. Thanks to these technologies, new opportunities are also opening up in food transformation, aerobic maturation (Patent EP2769276B1), and the production of safe, high-quality “ready-to-eat” foods.

GrosMarket’s Aged Meat Offering

GrosMarket presented an exclusive selection of aged meats, highlighting their unique characteristics and carefully selected origins. Participants were able to appreciate the nutritional benefits of these cuts, with a focus on superior quality and GrosMarket’s commitment to selling meat that guarantees freshness and customization. The company offers a comprehensive service, including the desired level of maturation chosen by the customer, detailed informational labels, and personalized cutting and packaging services.

Cooking and Nutritional Values of Aged Meats

The final session focused on optimal cooking techniques for dry-aged meat and its nutritional values. It was emphasized that aged meat is a superior-quality food, enriched with vitamin B12 and other nutrients compared to fresh meat. These benefits are particularly valuable for those following a balanced diet and seeking high-nutrient foods. Massimo Fogler concluded with a reflection on the importance of maintaining the high standards required by GrosMarket’s customers: “The Stagionello® technology allows us to provide excellent products. The butchery department is a flagship of the company and contributes to our growth year after year.” GrosMarket continues to commit to promoting high-quality meat and ensuring food safety, focusing on awareness and expertise so that both professionals and consumers can benefit from innovations in the field of meat aging.