Dry Aged Beef

You’ll notice in our shop our beef is a lot darker in colour than what you might find in your supermarket. This is because we age our beef for a minimum of 14 days but more often than not in excess of 30 days. Why do we do this we hear you ask. Well…

The process changes beef by two means. Firstly, moisture is evaporated from the meat. The resulting process creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the meat, which leads to more tender beef.

The process of dry-aging usually also promotes growth of certain fungal (mold) species on the external surface of the meat. This does not cause spoilage, but rather forms an external “crust” on the meat’s surface, which is trimmed off when the meat is prepared for cooking. These fungal species complement the natural enzymes in the beef by helping to tenderize and increase the flavor of the meat. The genus Thamnidium, in particular, is known to produce collagenolytic enzymes which greatly contribute to the tenderness and flavour of dry-aged meat.

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