Good things come to those who wait

Dry ageing is one of the oldest known preparation techniques that requires time, patience, and attention to detail. It is a process that must not be rushed. The reward is unexpected nuances of flavour and changes in texture that make the meat unique. Dry aged meat may be as black as black pudding and hard as bread Crust on the outside, bu

Dry ageing is one of the oldest known preparation techniques that requires time, patience, and attention to detail. It is a process that must not be rushed. The reward is unexpected nuances of flavour and changes in texture that make the meat unique. Dry aged meat may be as black as black pudding and hard as bread Crust on the outside, but it has a true treasure of infinite tenderness on the inside. 

As soon as you hang meat in the ager, a chemical process begins. Enzymes break down the tissue structures of the meat, a natural change that makes the meat particularly tender. These processes are primarily active in the first 96 hours, which is referred to as 'the tenderness phase' at the same time the meat losses moisture and the outer 

As soon as you hang meat in the ager, a chemical process begins. Enzymes break down the tissue structures of the meat, a natural change that makes the meat particularly tender. These processes are primarily active in the first 96 hours, which is referred to as 'the tenderness phase' at the same time the meat losses moisture and the outer layers begin to dry out. These form a protective shell and protect the meat within. The loss of moisture intensifies the flavour. The longer the meat is stored, the fuller and more intensive the flavour, which is why we store our meat from 28-52 days! Which creates  a flavour powerhouse without even a hint of metallic note.