Once you’ve tasted our four-week dry-aged beef (up to two weeks for lamb), we think you’ll be back for seconds.
Maturing beef and lamb for longer is getting more popular, but it’s a principle that master butchers have believed in for hundreds of years. Intensifying the flavour and making the meat really tender, it’s the secret behind lots of the prime cuts used in our top restaurants.
So how does it work? Well, as meat ages, its enzymes start to break down its muscle fibres, making it softer. The longer this process is left to happen, the more tender the meat gets. Lots of the meat sold in the UK only matures for a few days, but we know it really improves in texture if it’s left for three weeks. Beyond this point, maturing carries on but gets much slower. That’s why we believe four weeks is a great time to pass the meat on to you.
It’s all about taking the time to let the meat’s natural tenderness come out.
Maturing changes the flavour of the meat too, especially when you use dry-ageing techniques like ours. Moisture is naturally lost as the meat ages, and dry-ageing uses carefully monitored humidity levels and air circulation to make sure this happens to just the right degree. The effect is to reduce the meat, a bit like you would a sauce, making the flavour deeper and more intense – something you’ll really notice when it arrives on your plate.
On top of this, our meat is matured whole, on the bone. We do it this way because so much of meat’s taste actually comes from the bone and the marrow inside it. Cooking a piece of meat with the bone in really brings out the flavour, and maturing it this way has a similar effect.
The results speak for themselves – unbelievably tender, beautiful meat with a full, strong flavour.
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