8 week dry aged beef
Since the aging process takes a long time, you are unlikely to find this type of beef in most high street supermarkets. The reason supermarkets do not treat beef by this process is because ‘time is money’ and they want to get a quick return for the investment they have laid out in purchasing the beef from their suppliers.
For a piece of 8 week dry aged beef, it would be advisable to a butchers shop.
Why choose dry aged beef?
The dry aging process through which beef is aged can take anywhere between a couple of weeks to a few months, before the beef is trimmed and portioned up into steaks. This process allows the meat to develop flavour and makes the meat much more tender than if it was completely fresh meat. The longer the piece of beef is left to age, the better the results by way of flavour and tenderness.
With 8 week dry aged beef, it takes careful and precise monitoring of humidity and temperature control, and a considerable amount of space is required if the beef is to be correctly aged. Dry aged beef is placed on racks or hung in a cold room, and during the time the beef is going through this process certain mould or fungal species grow on the outside of the beef, forming a crust on the surface.
During the dry age process, the piece of beef will not only lose moisture but it will also lose weight when the crust that has formed is taken off. This makes the whole dry aging process time consuming and expensive, and this is why beef that has been dry aged will be more expensive that meat that has not undergone this process.
At Albert Matthews, our ethos is to provide our customers with high quality meat that we source from locally reared livestock. That is why our 8 week dry aged beef is of the finest quality.
How meat changes in the dry ageing process
Three changes take place when a piece of beef goes through our 8 week dry aged beef process:
Moisture loss – dry aged beef suffers a loss of around 30% of its moisture content, and this concentrates the flavour.
Tenderization – when naturally present enzymes in the meat break down the connective tissues and muscle fibres.
Flavour change – caused by bacterial and enzymatic action as well as the oxidation of fat and other similar molecules in the meat. If meat is correctly dry aged, then it will develop a deep beefy, nutty, cheese like aroma.
Only the highest grade of meat can go through the dry aged process, as this process requires beef with a fat content that is large and evenly distributed. The main effect of this process is the saturation and concentration of the meat’s natural flavour, along with the tenderization of the meat’s texture.
Once you have tasted 8 week dry aged beef, we are confident you will appreciate the time and care that was taken in producing the steak for your consumption.