Dry ageing literally means storage of the meat is intended to change the constitution of the meat through a controlled degradation process. Ageing is when microbes and enzymes act upon the meat to help break down the connective tissue to tenderise the meat.

The ageing process provides particular characteristics to the texture, flavour, and colour of the protein. It undoubtedly creates a more full-bodied mouthfeel with each bite and deeper, more intense flavours of each protein profile. The colour is spectacular too, deep, richer, meatier presence; it really amps up the dining experience.

The ideal length of time for dry-aging meat really comes down to individual taste; however, after rounds of testing, we have found the ultimate sweet spot. All of our Beef is aged for 42 days and pork is dry aged for 35 days.

For those more scientifically minded, Dry ageing storage conditions: Temperature: between - 0.5°C to 1°C; Relative Humidity: between 75% to 85%; and the air velocity: between 0.2 to 0.5 m/s.

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