Everything about Dry Age Beef

Everything you need to know about Dry Age Beef

And how our Pink Salt Dry Age Fridge work!

Dry age beef is meat that has been drying (or hung) for several weeks; only the higher grades of meat, such as strip-loins, ribeyes, T-bones and sirloins, can be dry aged, as the process requires meat with a large and evenly distributed fat content.

The process of dry-ageing usually forms an external “crust” on the meat’s surface (which is trimmed when the steak is cut for you) and promotes growth of certain fungal species on that external surface of the meat.

This happens thanks to a process called autolysis that allows the natural enzymes and amino acids in the meat to break down the collagen and fibres.

Our grass fed beef is specially good for dry ageing because, unlike grain fed cattle, our Irish cows generate increased levels of alpha-linolenic acid, which is in fact an omega 3 unsaturated fat, that adds even further intensity of flavour within the marbling as the beef is aged.

After all, we know you are all about the flavour!

So how does our Pink Salt Dry Ageing Fridge work?

The salt blocks, put together to form the back of the fridge, acts as a state-of-the-art natural refrigerator and this ageing process changes beef in two ways.

Firstly, moisture is evaporated from the muscle, creating a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

It’s also worth saying that in our de-humidified, precision temperature controlled Pink Salt Ageing Fridge, the external bacterial bloom is greatly reduced if not removed entirely to ensure that the internal ageing isn’t affected by external factors because the intensity of nitrates delivered by the dry, chilled, saline environment inhibits external bacterial growth, increasing the growth of the right fungi – best of both worlds.

Ok, but what can you expect from meat aged on our Pink Salt Dry Age Fridge?

Well, our Pink Salt Dry Age Fridge sucks the moisture out of the air so the meat can safely dry naturally, allowing for the increased flavours to seriously amaze our customers, without bacterial growth that can often be associated with naturally dry aged meat.

And whilst naturally dry aged meats can be aged safely up to 40 days or so, salt ageing not only breaks through that barrier but also delivers a beautifully intense flavour you will just love.

Now it’s up to you… call in the shop, take some dry aged steaks home and let us know what you think! And don’t forget to share your photos and tag us!

Hugh


Roast Chicken

Chimichurri Roast Chicken

Chimichurri Roast Chicken

Roast Chicken

A twist on your classic roast chicken, this chimichurri version gives a punch of herby flavour to your family dinner!

Ingredients

• 1 Carlow free range chicken, cut into 8 – 10 pieces
• 500g new potatoes
• 500g carrots, halved lengthwise
• 1/2 cup rapeseed oil, plus more for drizzling
• Himalayan pink salt
• Freshly ground black pepper
• 1 cup fresh parsley, tightly packed
• 1 cup fresh coriander, tightly packed
• 1/2 cup chopped red onion
• 3 cloves garlic, chopped
• 1/2 tsp. crushed chilli flakes (optional)
• 1/4 cup apple cider vinegar

Method
1. Place oven racks in top third and bottom third of oven. Preheat oven to 200°C (fan) and line two rimmed sheet pans with parchment paper.

2. Add potatoes and carrots to sheet pan. Rinse chicken and pat dry with paper towels; add chicken pieces to second sheet pan, skin side up. Drizzle both pans with rapeseed oil and massage into chicken and vegetables. Season with salt and pepper on all sides.

3. Place vegetables on bottom rack and chicken on top rack. Roast until internal temperature of largest breast piece reads 75°C, 28 to 30 minutes.

4. Heat broiler and cook until skin is crisp and golden brown, 5 minutes more. Remove chicken from oven to rest, then move vegetables to top rack and broil, 5 minutes.

5. Meanwhile, in a small food processor, combine parsley, coriander, onion, garlic, salt, chilli flakes, and vinegar. Pulse a few times and scrape down sides of the bowl. While motor is running, add oil and process until almost smooth.

6. Transfer chicken and vegetables to a large platter and sprinkle with sea salt. Top with about 1/2 cup chimichurri sauce and serve remaining sauce in a bowl.

7. Serve and enjoy – and son’t forget to share your photos and tag us!

For more recipes and tips, check my Butchers Block page!


Dry Age Steak

Best meat cuts for your BBQ

Best meat cuts for your BBQ

Dry Age Steak

Best meat cuts for your Bank Holiday BBQ: sirloin, pork neck fillets, dry age rib-eye and more!

Looks like the sun is going to make a badly wanted appearance this Bank Holiday weekend so waste no time, take your BBQ out of the shed, give it a good clean and enjoy the long weekend. We have tips for the best grilling experience!

When it comes to feeding hungry crowds on a hot day, serving up flame-loved meats is a must. And while the Irish barbecue is not exactly a fancy feast, after a long winter like the one we just had, it’s worth putting out some special cuts to celebrate!

From pork neck fillets to dry age beef, here’s our guide on how to make the most of your chosen cut of meat.

Best for grill

Striploin, rib-eye, fillet steaks and yes, our ever-popular homemade speciality sausages are the top picks because they’re affordable, easy to barbecue and are packed with flavour.

However, cuts such as flank and rump are as tasty, cook quicker and are great budget-friendly options if you are entertaining a crowd.

To maximise flavour and succulence, try grilling your meat on the bone, especially T-bone or sirloin on the bone. Why? Because the bone helps the flesh retain moisture and texture.

For something extra special we suggest a thick rib-eye on the bone.

Dry age

Dry ageing allows beef to age for up to six weeks in a cool room, exposed directly to the air, so the natural enzymes in the meat allow it to tenderise, darken and shrink, forming a crust that when trimmed, expose a rich red meat inside.

For best results with dry age beef on the grill, go for a nice fat cut about two to three centimetres thick, and to appreciate the full flavour profile, aim for medium-rare, seasoning with just rock salt and pepper.

But whatever you do, don’t leave it on the BBQ for too long, the ageing extracts some of the moisture, so dry-aged meat cooks quicker than other cuts.

Temperature tips

To make the most of your cut of meat, make sure your barbecue is “super hot and super clean” before cooking, even if it means you have to turn down the heat when grilling begins.

It’s also crucial to let meat warm to room temperature before you start cooking it “this relaxes the flesh and allows it to cook more evenly so you have a more tender and juicier meat and less chance of overcooking or drying out the steaks.

Once barbecuing begins, let the meat colour but only to the point when a little juice or blood still comes through when gently pressed. Flip once and let the other side colour, then lift the meat off the heat while it’s still pink in the middle and rest it on a plate, where it will keep cooking as it cools.

You don’t have to keep touching and flipping it, just let it be – but don’t forget about it!

Go slow

But if you fancy trying something really different, how about a beef brisket, beef cheeks or beef short ribs – that you can leave braising in red wine overnight? You can also try pork neck fillet, chops, ribs or diced shoulder of pork, marinated overnight using simple ingredients such as good quality olive oil, garlic and herbs.

Either for the beef or the pork, after marinating, cover with foil in a baking tray or pot, then cook in the oven at low temperature (80ºC to 100ºC max) for 12 hours. The result is an incredibly juicy fall-apart meat, great for a pulled beef or pork sandwiches.

Hope you enjoy your Bank Holiday weekend – share your photos and tag us!