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Dry-Aging takes certified Angus Beef to its fullest potential with unparalleled flavour and tenderness.
Dry-Aged beef is now a trend with many people preferring when it comes to cuts of beef. What many people do not seem to realize is that dry-aged beef is a process that has been around for many centuries. Did you ever hear your elders mentioning that markets used to have “hanging meat”? Well, that’s what that was the dry-aged beef process. Before the invention of refrigeration, dry aging (in a chamber, a cave, a cellar…) was one of the only methods of keeping meat fresh, other than smoking and brining.
Essentially, dry aging is when you take a piece of meat and put it into a controlled open-air environment to go through a flavour transformation. When meat is exposed to air, moisture is pulled out and the natural enzymes in the beef break the muscles down slowly over time, making it more tender. When the surface of the beef dries, a crust is created over the muscle, but the inside stays moist and red.
What is important to remember is that when it comes to dry aging, consistency is the key factor. The air flow helps to form a crust, the humidity control slows down the movement of moisture and keeps its natural juices from running out, and the temperature control stops the meat from spoiling.
We all want a really spectacular steak and a dry-aged one is the best choice: it has a richer flavour, and a more tender & buttery texture. Enjoy the best steaks of summer with out Certified Angus Beef.