Author Archives: The Chopping Block

What exactly is Dry Aged Beef?

Dry ageing is the traditional and, in our opinion, ultimate way of storing and maturing meat. You traditionally hang beef for 28-35 days, in which time the meat begins to change.Moisture evaporates from the muscle – creating a deeper flavour (that’s why proper dry aged beef shrinks) – and the natural enzymes further break down […]