Commonly found on the menu at the finest restaurants worldwide, dry aged meat can be difficult to come across at your average butcher shop. The process involved in dry ageing meat creates exclusivity of the product. A unique and highly monitored cabinet is required when dry ageing meat. Temperature control, humidity, air circulation and texture monitoring is pivotal to the process. With this in mind, we built a separate refrigeration cabinet at our Malvern Central store to accommodate such a process. It is a temperature controlled environment designed to perfectly dry-age meat, allowing us to have a range of dry aged meats available at all times.

As popularity and demand for dry aged beef has grown rapidly in past years, we caught up with Tom Bouchier, the Manager at our Malvern Central store to get some insider tips about dry aged meat.

Q: Why does dry aged meat taste so good?

Tom: By hanging the meat for a period of time (usually 6-8 weeks) the natural enzymes within the meat begin to break down, increasing the tenderness. The loss of moisture in the dry ageing process intensifies the flavour.

Q: Why is it more expensive than the regular steaks in the window?

Tom: All our beef is aged, the steaks and roasts you see in the window everyday are aged through a standard process and retain their moisture. Dry ageing removes the moisture, reducing the weight of the meat by up to 50%, depending on the length of time it is aged for. The piece of meat is then trimmed of its crusty edges before selling to the customers.

Q: What beef cuts are best for dry ageing?

Tom: Rib-eye and t-bones are the best which you’ll find in abundance in our cabinet!

Q: How is it available for customers to purchase?

Tom: Each day we select a piece of dry aged beef from the cabinet and prepare it into steaks and smaller roasts for the window. For special occasions, you can purchase a whole piece of beef and we can dry age it for you, we’ll keep your name on it and let you know when it’s ready.

Q: Any tips on cooking your dry aged beef?

Tom: Dry aged meat cooks a bit quicker than regular steaks and roasts, so it’s important to keep that in mind. Do yourself a favour and invest in a meat thermometer, they take the guess work out of cooking and you’re guaranteed success.