What is Dry Aged Beef?
The Dry Aging Process
Butchers have been dry aging meat for millennia and it’s a process we, along with other meat specialists, continue to practise today. So how does dry aging happen? Once our Gingin Grass Fed beef reaches maturity, it’s taken to the abattoir for processing and the meat is left to hang in a cool room for a few weeks. It’s the next step where dry aging comes into play. We then hang the meat a bit longer, exposing it to a set temperature in a controlled environment.
The combination of temperature, humidity and air quality allows moisture to evaporate from the meat and oxidate fat and other fat-like molecules, while the meat’s natural enzymes break down the connective tissue in the muscle. The result: a high concentration of natural meaty flavour, combined with a tenderness unparalleled to standard beef options.
The Difference Between Dry Aged & Wet Aged Meats
Did you know most of the beef you buy is only aged for a few days before it hits the butchers’ shelves? The aging process allows the meat’s natural enzymes to break down muscle tissue, reducing moisture and locking in flavour.
The main difference between dry aged and wet aged meat is how much moisture the meat you purchase contains. The more moisture, the less concentrated the taste and the more shrinkage you’ll get once your rib eye or scotch fillet is cooked. So, the longer a piece of meat has been air-dried, the less ‘wet’ it’ll be, and you’ll be more pleased, you’ll see!
Rhyming aside, your piece of dry aged beef will retain its weight and flavour a whole lot better than beef that hasn’t had the chance to lose water weight.