WHAT IS DRY-AGED BEEF?
A dry-aged steak is, as you surely guessed, aged before eating. You can find steaks that have been dry-aged from 21 to even up to 120 days. The most common timeframe for a steak to be dry-aged is 30 days. The meat doesn’t spoil during this time, because we age it in conditions that tightly control the levels of moisture and bacteria.
During the dry-ageing process, moisture is drawn out of the meat. This causes the beef flavour to become even beefier and more flavourful, taking on notes of; nuts, truffles and blue cheese. What’s more, the ageing process causes the beef’s natural enzymes to break down the connective tissue in the meat, making it more tender. A crust which forms on the outside of the meat while it ages furthers this tenderisation process, we remove this curst by carefully trimming it away before butchering the primal.
Dry-ageing is basically a controlled decomposition of the meat, which sounds kind of gross, but results in a meat that has an impactful flavour and more tender than your normal steak.
- You will lose approximately 10-15% in weight loss during the ageing process
- You will lose another 5-10% in the trimming process
- If we remove the bones for boneless steaks we will supply the bones separately (approximately 1kg)