What exactly is dry aged meat?

Dry-aged meat is more flavorful. We are happy to provide some of the greatest selection of dry-aged beef in the UK. Good things take time, and we're pleased to produce exceptional experiences in taste and texture.

A True Piece Of Meat

High quality meat that creates sensations on the palate and in the mouth is what Meatsupermarket.com is all about. To achieve the best depth of flavour, every cut of beef, lamb or pork is not only sourced from farms with impeccable farm stewardship and incredibly high standards of animal husbandry, but also aged. In the world of beef, dry aging is recognized for creating consistently tender beef that has unmatched flavour. For its constant delivery of class, restaurateurs prefer dry aged beef without a doubt. In order to offer customers restaurant quality beef at home, Meatsupermarket.com spend a lot of time and effort producing it.

What Is The Appeal Of Dry Aged Beef?

The following explanation delves slightly into the science behind dry aging. To dry age meat, it is left exposed to the air after already being hung at the abattoir for a period of approximately three to four weeks. At Meatsupermarket.com, the meat is then hung on the bone for a specific time at a controlled temperature, humidity, and air quality using traditional methods that have been proven effective over time. During this process, dehydration occurs as moisture evaporates from the muscle. This causes desiccation through the oxidation of fat and other fat-like molecules, resulting in a greater concentration and saturation of the meat's natural flavor and taste. Furthermore, the natural enzymes in the meat break down the connective tissue in the muscle, resulting in greater tenderness. In summary, consuming dry-aged meat provides an enhanced taste experience due to the pure, concentrated meat flavors.

what Does Dry Aging Do To The Meat?

Fresh meat is typically aged for a few days to several weeks to allow the meat's natural enzymes to break down the muscle tissue. However, there is a difference between dry-aged meat and the meat typically found in supermarkets. Supermarket meat is usually wet-aged, meaning it contains more moisture (water content) which can lead to a less concentrated taste compared to dry aging. Additionally, wet-aged meat tends to shrink more during cooking than dry-aged meat.

Difference Between Dry & Wet Aged?

Fresh meat is typically aged for a few days to several weeks to allow the natural enzymes to break down the muscle tissue. However, the difference between dry-aged meat and the meat found in most supermarkets is that supermarket meat is usually wet-aged, resulting in a higher moisture content and less concentrated taste than dry-aged meat. Additionally, wet-aged meat tends to shrink more during cooking.

Low & Steady Wins The Race

Dry-aged meat is not typically available in most supermarkets because it requires a significant amount of time and effort. Moreover, the reduced moisture content resulting from dry aging would lead to a lower sale price of the meat. Supermarkets can earn more by selling wet-aged meat, which often contains a higher water content. In some cases, up to 30% of the meat purchased from a supermarket vac-pack may be water. Some people believe that supermarkets prioritize the weight of the meat over the quality of its flavor obtained from dry aging. Wet aging also does not promote fat oxidation, which means that the desirable flavors that arise from only dry aging are not developed.