Haier_Research_Project

Research Project

Do you love your meat aged?

Dry Ageing is a traditional way of ageing meat to produce an extraordinary tender and intensive flavour. Dry ageing involves the degradation of connective tissue and muscle protein structure of the meat of carcasses or cuts of meat and must be managed to ensure growth of beneficial and non-harmful moulds.

Are you a meat connoisseur?

The pleasure when eating dry-aged meat is like nothing you’ve ever tasted before.The texture cannot be compared to an “ordinary piece of meat”. So no wonder dry-aged beef is recognised by foodies as the “king of meats” on the steak menu.

Have a dry-ageing fridge already?

Dry aged beef has an intense flavour when compared to wet aged meat. The flavour of dry aged beef can range from buttery to nutty and almost gamey depending on the age and storage conditions. The flavour is also dependent on other factors such as the quality of the meat cut, whether it is grass fed or grain fed, storage temperature and relative humidity during ageing.

In the food prep business?

Premium products can be dry aged for up to 6 weeks provided the process meets the requirements of these guidelines. It may be difficult to maintain the wholesome of meat after 8 weeks of dry ageing. The longer the beef is hung, the more intensive the flavour becomes.

Celebrity Food v-logger?

The result is unlike a normal steak. The texture is softer, the flavour is more intense – it just melts in your mouth. Time, balances the meat to produce an exceptional result.

Research Requirements

Region: Australia

Number of respondents: 4 candidates for interviewing

Recruitment conditions:

Three out of the four respondents:

1. Have a certain understanding of dry aged beef, buy and eat dry aged beef frequently, not less than once per week

2. Have a fixed purchase channel

3. Have higher requirements for meat texture and taste

4. Either keen to age the beef at home or Chef’s/ Butchers

5. Willing to accept online interviews

The other one is interested in dry aged beef, and does not have much knowledge.

Material requirement:

1. Photos of dry aged meat at home

2. Photos of dry aged meat storage environment

3. If have experience in ageing beef at home, please provide tools and equipment photos

Questionnaire:

1. Are you interested in dry-aged beef?

2. What is the source of your dry-aged beef.

3. Do you have your own dry ageing cabinet, or buy aged beef directly?

To those who purchase aged beef directly:

1) How often do you eat dry-aged beef, and what do you like about it?

2) Have you considered buying dry ageing cabinets, and what are the reasons for buying, or not buying?

3) Would you consider buying a refrigerator with dry ageing function? What would you look for?

4) Do you need a "dumb" one-button maturation function (eg: the meat will ripen automatically after 3 weeks), or a "set" button that can adjust the temperature, humidity, and determine the ageing process by yourself?

5) Are there any requirements for the ripening time? Eg: to shorten the time and achieve the ripening effect faster, how many days is the ideal ripening time?

6) What are the requirements and any suggestions for refrigerators with ripening functions?

7) Acceptable price range for refrigerators with ripening function.

To those who own their own dry ageing cabinets:

1) Where do you buy your meat (beef? other?), and which part of beef do you buy? Weight? How do you usually cook it? (Oven/ BBQ/ Grill?)

2) How do you find the ageing effect? Are you satisfied?

3) When the dry-aged beef cannot be cooked and eaten at one time, how to preserve the meat?

4) How do you clean the dry ageing cabinet? How often?

5) Are there any inconveniences or pain points during use? What are they?

6) What are your 'dream' requirements for a dry ageing cabinet? (eg: size and function, one-button ageing function?, automatic maturation?

7) Any comments for improvement of the dry ageing cabinet?

Have Your Say...

Participants will be required to provide some photos of their historical meat ageing activities.

All participants will receive remuneration for their 1hr 1-on-1 interview.

About Haier Group

Established in 1984, Haier Group is a world-leading provider of solutions to better life. Focusing on user experience, Haier has been included on the list of BrandZ™ Top 100 Most Valuable Global Brands for two consecutive years as the world’s first and only IoT ecosystem brand.

Haier has topped Global Major Appliances Brand Rankings by Euromonitor International for 12 consecutive years and it’s subsidiary Haier Smart Home is among the list of Global 500 of Fortune.

To date, Haier Group owns three listed companies, has seven global brands such as Haier, Casarte, Leader, GE Appliances, Fisher & Paykel, AQUA and Candy.

Haier's Innovation Ecosystem has successfully incubated 5 unicorn companies and 32 gazelle companies. Moreover, Haier has established 10+N innovation ecosystems, 28 industrial parks, 122 manufacturing centres and 240,000 sales networks around the globe in 160 countries, serving more than 1 billion users’ families.

Welcome

Research Project

Do you love your meat aged?

Are you a meat connoisseur?

Have a dry-ageing fridge already?

In the food prep business?

Celebrity Food v-logger?

We Need Your Help

Research Requirements

Have Your Say...

About Haier Group

Haier Open Research Network

Rapid Prototype & Development

Dry Aging Review

The Butcher's Story

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