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Why are more people asking for dry aged meat?

Supply and demand – it’s what dictates what we see on the supermarket shelves and appears on the menu at restaurants. Avo and toast once wasn’t as prominent a menu item than before the rise in popularity.

Dry-aged meat is fast becoming a global trend for lovers of fine meat and wine – why?

There are two distinct features of dry aged meat – it’s intense flavour and tender meat. Features that would not be otherwise present if you were tasting meat that has been aged the non-traditional way – wet aged, which is found in many supermarkets and restaurants.

Meat that has been wet aged has been vacuum sealed in plastic and shipped out. The aging duration is about 4 – 10 days, which is highly economical for today’s butchers and supermarkets ultimately competing on price. One of the main reasons why this technique is widely used, is due to the minimal weight loss of the cut of meat, and this is due to dehydration.

The tender texture and intense flavour, together create an extraordinary adventure of taste.

As a cost-effective technique, this is great for producers and merchants alike. But more are now requesting a dry-aged variety – why?

To dry age meat, primal cuts or whole sides of meat are hung at very low temperatures, left in climate-controlled cabinets for up to 120 days. During this time, enzymes are working on the muscle tissue and the meat is gradually dehydrating.

The end goal of dry aging essentially is to concentrate the natural flavour of meat. This is particularly popular with those whom have a great appreciation for high-quality meat and new experiences.

The tender texture and intense flavour, together create an extraordinary adventure of taste.

It is highly recommended to only source high-quality meat for dry-aging, and this is to minimize the potential of weight loss that may otherwise occur.

With centuries of testing to ensure the optimal end result, dry aging is a very traditional, and classic technique of meat maturing. It brings an incredible depth of flavour to meat, on a whole other spectrum to meat otherwise wet-aged.

Dry-aging meat is not limited to just beef, you can also dry age:

  • Lamb
  • Pork
  • Salami
  • Cheese
  • Even fish!

 

It is essential, that when intending on using a dry aging cabinet to only utilize very fresh and high-quality meat. This will ensure a far greater flavour and texture.

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