Crude Dry-Ageing was the traditional method of aging beef prior to cryovacing (wet ageing) and is now the preferred method of ageing for discerning restaurants and well trained Chef’s. The process of Dry-Ageing involves the selection of primal cuts from known genetics and specific breeds and then ageing in our custom built Dry-Ageing room. Quality certified beef aged under a controlled process whereby the temperature, humidity, air flow and time are managed, will produce a memorable taste and tenderness experience.
As the meat ages for specific periods of time, the beef undergoes changes due to the evaporation of moisture and this causes a concentration of beef flavour with minimal bacterial growth. Secondly, as the endogenous enzymes (those found naturally in the beef) break down the connective tissue in the muscle, this develops a tenderness far superior to other forms of ageing. As the meat ages some fungal species grow on the surface of the meat and they are known to produce collagenolytic enzymes with greatly contribute to the tenderness and flavour of Dry-Aged Beef.
The humidity controlled environment is necessary to ensure controlled moisture loss with maximum yield.
The extra effort and time required to produce Dry-Age product is worth every cent and many of Australia’s top Chef’s will testify that our Guaranteed Dry-Aged Beef ensures a distinctive, superior experience that customers will yearn for.
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The humidity controlled environment is necessary to ensure controlled moisture loss with maximum yield.
