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 the meat making it much more tender.
Our Dry Ager controls temperature, air flow and humidity so we can create precise conditions to allow for the perfect flavour and texture in our beef 🥩🥩🥩
Pop by and see our Dry Aging Cabinet for the best steaks around!

#choppingblockpenrith #butcher #dryaged #beef #steak #deli #cafe #shoplocal #penrith #cumbria 

#lakedistrict 📸 @das_ruhrkind

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