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Dry Aged Steak – What You Need to Know

By January 9, 2020 News
Dry Aged Steak - Luke and our dedicated dry aging cabinet

Have you experienced the difference with our specialty dry aged steak?

At Cotton Tree Meats we are dedicated to providing the Sunshine Coast with a steak dining experience like no other.

With our range of dry aged steak, we have achieved this feat. Aged for a minimum of 28 days & only using the finest John Dee Beef Black Angus Rib Fillet with a minimum fat score of 3.

What is dry aged steak?

Dry aged steak or beef has been hung up or placed on a rack to dry. The dry aging process involves carefully controlling the temperature, airflow and moisture to gently draw out moisture from the steak. The process can be done anywhere from 7-90+ days, but in most cases beef will be aged for around 30 days. Beef can also be wet-aged, which can be most cost-effective, but doesn’t compare in flavour.

Why does dry aged beef taste better?

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.

About our dedicated dry aged beef cabinet

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.

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