Dry ageing is simply the act of ‘hanging’ meat to mature without packaging. This process has been used for 1000's of years before refrigeration were invented. People realised that matured meat was much nicer to eat! But it must be done in specially controlled conditions, in a controlled environment to allow natural enzymes to tenderize and improve flavour of the meat. This concentrates its flavour resulting in a tender cut with a complex flavour profile. Different cuts are aged for different lengths of time, Example primal beef will mature between 30-80 days, where as a leg of lamb is around 10-12 days and it takes an experienced butcher to know exactly when a cut of meat has been aged to perfection.

When the meat is left out of plastic packaging and hung to dry, the process begins, the Himalayan salt leaks salt particles into the air this helps to prevent the wrong kind of bacteria growth on the meat. Thus, leaving the right enzymes to tenderise the meat cuts. This process sees a hard crust forming around the meat. to protect it. (This is later removed to revel the most succulent of cuts of meat)

The taste, by removing the moisture form the cuts of meat it condenses the natural rich flavours, a meatier, richer and taste. There is no mistaking the taste from a dry aged cut of meat. 

The appearance of these cuts of meat are vibrant darker in colour, outstanding marbling and certainly more robust in shape.

Texture, the texture that dry aging provides is second to none, its incredibly moreish, the tempting texture is incredibly soft, and easy to chew.

Meat connoisseurs compare the aromo to a rich and buttery popcorn, nutty, and earthy woodland. Giving the same appeal to carved roast joint