What Is Dry Aged Beef?

Here's what you NEED to know:

• Dry ageing uses airborne bacteria present all around us — it's a super safe practice using good old-fashioned air
• The dark crust on the outside of the beef carcass is completely safe to eat, formed by enzymatic build-up with a wonderful depth of flavour
• The reason dry-ageing isn't widespread is commercial — vacuum packing retains moisture and blood that inflates the weight but strips the flavour

Dry-ageing removes moisture from the air and the meat in a temperature and humidity-controlled environment, from 4 weeks to many months. Our standard is 35–60 days but some parts of the carcass are aged shorter or longer.

• Cold temperature (0–3°C) and controlled humidity (50–85%) enable controlled decomposition
• Airborne bacteria activate enzymes that break down connective tissues and muscle fibres, tenderising the meat
• Water evaporates from the beef, reducing weight but concentrating flavour — you get all meat, no waste liquid
• Oxidation and evaporation create a protective crust under which enzymes mature the flavour

Think of dry-aged beef as the carnivorous equivalent of a fine wine or mature cheese — the yield isn't as high, it costs a bit more, but the taste and experience are incomparable.

Taste — Removing moisture concentrates natural flavour for a beefier, deeper, richer profile. There's no mis-steaking the superior taste of a dry-aged cut. Texture — Enzymatic activity breaks down muscle fibres and connective tissue for a melt-in-the-mouth tenderness that's incredibly moreish. Appearance — Darker in colour with beautiful marbling throughout and a more robust shape. Aroma — Described as nutty, earthy, rich as blue cheese, or reminiscent of freshly carved roast joint — deeply inviting.