FREE NATIONAL DELIVERY WITH ORDERS OVER £40+ * Limited time only.

Why Dry Aged Beef

Why Dry Aged Beef

The Definition of Aging

DRY AGING – THE ART OF MEAT MATURING

Beef needs aging. And aging needs time. Dry Aging – translated “to mature dry” – is THE traditional way of aging meat to produce an extraordinary tender and intensive flavour. A technique, many decades old, through which beef reaches the highest possible grade.The pleasure associated with dry-aged meat is like nothing you have ever tasted before. The texture cannot be compared to an “ordinary piece of meat”. So no wonder dry-aged beef is renowned by foodies as the “king of meats” on the steak menu.

A dry-aged steak is exactly what it sounds like: a cut of beef that has been aged, uncovered and surrounded by air. … The time in the aging room also breaks down collagen—the connective tissues that holds together the beef’s muscle fibers—so these steaks are more tender than fresh steaks.

Share this post

Leave a Reply

Your email address will not be published. Required fields are marked *