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Dry-Aged Steak

Have you noticed our display cabinet within the fens shop? This is a specialist dry ageing cabinet and differs from a normal fridge because the humidity is controlled to accelerate the moisture loss of the meat. The cabinet also contains an ultra violet light which inhibits the growth of bacteria as the meat is aged. Dry ageing is used for the very best steak cuts of beef. It is usually only found within the top steak restaurants within the country. 

Don't be fooled by 28 day steaks from the supermarkets that generally mean they have been wet aged vacuum pack for 28 days. The dry aged ones are the real deal of steaks, as moisture is evaporated from the muscle. The resulting process of desiccation creates 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 steak.

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