We are sure that you have seen our new impressive dry ageing cabinet and you are probably wondering why we have gone to such lengths to installing it. It’s simple, we are passionate about supplying you with the best dry aged beef.
We have put together a little information sheet to help you understand why we go to such lengths to make sure our beef is dry aged in the best conditions possible.
Dry ageing is the traditional and ultimate way of storing and maturing meat on the bone. Our beef is typically hung for 28 to 35 days. The process changes beef by two means. Firstly, moisture is evaporated from the muscle, this creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
The optimum temperature is between 2 – 4 oC. Any cooler and the meat may become frosty or even freeze. Any warmer, and the rate at which enzymes break down the protein in the muscle fibres may become too quick, and the maturation process is disrupted.
There needs to be a gentle flow of air circulating the refrigerated area, with the meat hanging and not resting against any surfaces. Not enough air and the meat cannot release the necessary moisture to achieve the drying process. Too much air and the meat will dry out too quickly. The air flow also regulates the maturation process to deliver the best flavour possible
Ideal humidity is about 85%, in this way the correct amount of moisture is drawn from the meat. If the humidity is too high, then the environment does not allow the dry ageing process to function in the best possible way