Everything you need to know about Dry Age Beef

Added May 24, 2018 in


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!


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