At Cotton Tree Meats we’re dedicated to providing the Sunshine Coast with a steak dining experience like no other.
With “Cotton Tree’s Dry Aged Beef”, we think we’ve achieved this feat. Aged for a minimum of 21 days.
Dry-ageing allows the beef to dry and dehydrate in a controlled environment to improve flavour and tenderness. However, in reality, with long ageing it isn’t so much about tenderness, but texture, mouth feel and depth of flavour is where the real magic is happening.
When we say “controlled”, we mean it. Our purpose built cabinet keeps the temperature at a constant zero degrees, the humidity at 85 per cent & the air flow fierce. These are the perfect conditions in which to create some of the world’s best beef.
In the first 14 days, enzymes that naturally occur in the beef break down the protein and fat strands, making them smaller; this helps with tenderness. They also give off gas as a by-product, which improves flavour. Then they expire and finish their work. What happens next is the key. The beef sits quietly and dehydrates. This has the effect of concentrating the flavours and creating the great taste. It also makes the meat denser, giving it a wonderful richness and intensity.