Dry Aged Scotch Beef
Traditional butchers skills are important for the ageing and storing of meat before it is sold. The Dry Ageing process is used to improve the texture and flavour of specific cuts of beef. In particular those on the bone. The aging is done by hanging in a cool dry environment.
Generally those cuts that are aged are the Loins. Ribs and Rump. These cuts are hung in a dry, cool environment for between 21 and 28 days. During this time, the muscle tissue loses water through evaporation which has the effect of intensifying the flavour of the meat and reduces shrinkage during cooking.
The temperature and humidity levels for aging and maturing the beef also provides the ideal conditions for enzymatic breakdown of the tougher tissues within muscle fibres. This enhances the texture and produces a very tender finished product.
Come in and talk to us in the shop if you want to find out more about our truly premium Scottish Beef.
We use from MacDuff Beef in all cuts whether it is for stews or braising, burgers or Biltong.
If you would like to know more about the different Cuts of Beef and ways to cook them have a look at our “Cuts of Beef” guide >>