The concept of
The dry-aging of meat, is one of the oldest techniques out there.. The entire carcass or primal cut, is hung up for a period of weeks in view of enhancing the flavour profile and tenderness of meat.
During the aging process enzymes break down the connective tissue between the muscle fibre, tenderising the meat. At the same time, the cut of meat loses moisture, concentrating the flavour of the meat.
Here, it can mature and rest and reach its highest possible grade, instead of lying in an airtight plastic wrap. Here it can do, what meat loves to do most: it can breathe.
Australia's best selling
The Dry Ager evokes a sense of authentic sophistication as it puts on show the ultimate quality meat that your kitchen offers and illustrates the effort and expertise that is ingrained in each product and ingredient.
“THE DRY AGER™ CABINETS HAVE PROVEN TO BE AN EXCEPTIONAL INCLUSION TO OUR DRY AGED FISH PROGRAM WE HAVE AT FISH BUTCHERY”
What has been most exciting for us is the use of the open shelving within both cabinets for dry aging flounder, flathead & small mackerel.
It allows these small fish to be well ventilated & the controls of the cabinet allows us to have great success conditioning the texture internally whilst improving the skin as well.
The results we have seen over the past months are extraordinary and as we continue to work with DRY AGER™ we hope to see even greater outcomes for fish.