Blog - DRY AGER®
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Applying dry ageing techniques to all classes of sheepmeat has the potential to attract a price premium of up to 30 per cent and create more demand in the food sector for traditionally lesser value cuts. New research, funded by Meat & Livestock Australia (MLA), investigating...

The modern food phenomenon has been ignited by television shows like MasterChef and My Kitchen Rules, bearing a heavy influence on the contemporary consumer. Combined with social media, the public is fast becoming more culinary adventurous and ...

Not only well-hung Dry Aged Beef must mature, but also the “normal” meat. For the animal to be consumed after slaughter, it needs the meat ripening. Here, chemical forces work to make the muscle meaty edible. ...

In order to make it really enjoyable, freshly slaughtered beef must “hang and mature” at cool temperatures. The effect of the centuries-old butcher tradition has long been proved by chemical knowledge. In the case of meat, not only does a del...









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