After a cow is slaughtered, skinned, gutted and cleaned, beef ageing is the process by which the carcass is kept under climate-controlled conditions to hone the natural breakdown of it’s connective tissues and foster the evaporation of its moisture.
There are two main reasons why beef is aged:
The specific ageing process depends on which broader method of ageing is undertaken. There are two ageing methods most commonly used: Dry ageing and Wet ageing.
The dry ageing method primarily works by hanging the (non-covered) beef carcass inside a closed room at controlled temperature (usually 0° to 4 °C) and relative humidity (75% to 80%) levels. Doing so calibrates:
The wet ageing method primarily works by storing primal cuts of the beef carcass inside closed, vacuum sealed bags at a temperature of 0 °C to 7.2 °C.
Unlike dry ageing techniques, wet ageing means that the meat is not in contact with the air, but rather ages in its own natural juices. In this way, the concentration of enzyme µ-calpain activity in breaking down the beef’s connective tissues is very, very high. Unlike dry ageing, the process of water evaporation and the growing of exterior fungal crust does not take place. The process of wet ageing beef is thought to make the beef incredibly tender and deliver a tasty, slightly metallic flavour.
The age long (...see what we did there? XD) debate has been whether one should choose for dry aged or wet aged beef. Dry aged beef delivers an incredibly deep rich and nutty taste, while wet aged – when done right – provides an almost unmatchable degree of tenderisation through the high concentration of enzyme activity. Though this is very difficult to find, we recommend sourcing grass fed beef that has employed a mix of both dry ageing and wet ageing techniques — allowing you the best of both taste and tender worlds!Buy Premium, Dry & Wet Aged Beef