Dry Aged Beef – Why Is It Better?

It’s luxurious and famous amongst meat aficionados and Michelin star chefs: dry-aged beef is a real labour of love that has rightly earned its reputation as one of the finest and best tasting meats available to us.

But what is it about dry-aged beef that makes it so good?

It’s all about the process

Dry ageing works by exposing the naked beef to a carefully controlled environment with precise temperature and humidity levels.

The ideal length of time for dry-ageing beef really comes down to individual taste. Anything from 14 to 90 days is most common; however, it’s not unheard of for some butchers to dry-age their beef for up to 240 days. For us, the sweet spot is 28 days. We believe 28 days is the perfect length of time to achieve the perfect flavour and the best texture.

During this time, the beef goes through a complete flavour transformation. When the meat is exposed to air, the moisture is pulled out, and the natural enzymes in the beef break the muscles down, making it more tender. The loss of moisture in the meat that occurs during the ageing process also contributes to a much more intense flavour.

In addition to this, bacteria is formed around the meat, which makes the flavour of the beef richer. We liken it to the process of making certain cheeses – think Stilton or Brie. It’s the bacteria that are formed during the process that gives them their distinct and delicious flavours.

Overall, dry-aged beef is much more tender and offers a richer, more intense flavour than beef that has not been aged. Therefore, we would highly recommend that everyone experiences its unique taste.

If you are a big meat fan but are yet to try dry-aged beef, why not pop into the shop and check out the selection of dry-aged cuts we have on offer?