We have a new dry-ageing fridge by the butchery counter to ensure the finest quality beef, aged to your requirements.  You can specify the cut of grass-fed beef (or lamb, venison or even pork), and Lee will prepare it, label it and age it for as long as you want.  You can order a rib of beef now, and it will dry-age in time for Easter.  Lee will also be selling individual steaks as and when they are ready.  If you want to pre-order, you can email or place your order in person with Lee at the counter.

Our new fridge stores beef in a controlled, refrigerated environment for an extended period, typically ranging from several weeks to months.  We monitor the temperature and humidity daily, using blocks of Himalayan salt to extract moisture, with fans circulating air constantly.

During this time, several beneficial changes occur within the meat, leading to enhanced flavor, tenderness, and overall quality. Here are some of the key benefits of dry-ageing beef:

  1. Concentration of Flavor: Dry-ageing allows the natural enzymes in the meat to break down muscle tissue, resulting in a more concentrated flavor. This process intensifies the beefy, nutty, and sometimes even slightly sweet flavors of the meat.
  2. Tenderization: Enzymes naturally present in the meat help break down connective tissues, resulting in a more tender texture. This tenderization process can make even tougher cuts more enjoyable to eat.
  3. Moisture Evaporation: Dry-ageing causes moisture to evaporate from the meat, leading to a more concentrated flavor profile. While this may result in some weight loss, it contributes to the desired flavor and texture.
  4. Development of Umami: Umami is the fifth basic taste, often described as savory or meaty. Dry-ageing enhances the presence of umami in beef, adding depth and complexity to its flavor profile.
  5. Improved Texture: As connective tissues break down during the aging process, the meat becomes more tender and easier to chew. This results in a more enjoyable eating experience.
  6. Rind Formation: During dry-ageing, a protective crust or “rind” forms around the exterior of the meat. This rind helps lock in flavor while allowing the interior to undergo enzymatic changes, resulting in a more flavorful and tender product.
  7. Customization: Dry-ageing allows for customization of flavor profiles based on the duration of aging and the specific conditions maintained during the process. Different ageing times and conditions can produce varying levels of flavor intensity and tenderness.
  8. Unique Characteristics: Each batch of dry-aged beef develops its unique characteristics based on factors such as the cut of meat, aging time, temperature, and humidity levels. This uniqueness adds to the appeal of dry-aged beef among culinary enthusiasts.

Overall, dry-ageing beef is a time-intensive process that requires careful monitoring and specialized storage conditions. However, the resulting flavor, tenderness, and overall quality of dry-aged beef are highly prized by chefs, meat enthusiasts, and consumers seeking a premium dining experience.

Get in touch to pre-order your dry-aged meat and enjoy checking on progress in our fridge until it’s aged to your perfection.

 

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