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Dry aged beef - What's the difference?

Supermarkets and large scale producers are keen to promote their "extra matured" or "21 day aged" beef.  This however is distinctly different in quality and flavour from beef that is matured by the traditional methods used at Farm & Fork.

Supermarkets will often use a wet aging process, which means the meat is vacuum sealed and left to mature in its own juices for up to 3 weeks whilst it is waiting to be distributed to retail outlets. During this time it’s extremely difficult for the meat to mature properly and improve in tenderness and flavour.

Here at Farm & Fork we believe that dry aging is the only way to mature quality beef. The dry aging process requires the beef to hang on the bone in a temperature controlled room for between 3 and 4 weeks before being carefully butchered into selected cuts. This process allows any excess moisture to evaporate from the meat and for muscle tissues to soften. This results in tender, flavoursome cuts of meat that won't shrink during cooking.

To complement the ary aging process, our cattle are free to roam the Welsh hillside and have a grass and forage based diet. Studies have shown that meat from grass-fed animals can be lower in saturated fats and higher in antioxidants, vitamins and minerals when compared to meat from grain fed animals.

All of this provides the perfect combination for quality, flavoursome beef that is distinctly different from the wet aged process used by large scale producers.

You can view our quality range of Dry Aged, Grass Fed beef here: http://www.farmandfork.co.uk/shop/1_Dry_Aged_Beef

Tags: Dry aged beef


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