Traditionally meat is aged on the bone for 10 days, and then wet aged in a sealed vacuum bag. This method has become the standard in preparing meat in the industry due to its cost effective nature.
We however at C&P have focused on producing quality and have found that continuing the dry age process past 10 days has such a positive effective on the taste and tenderness. As per request of our customers we dry age to however long they desire in order to suit their restaurant.
We have to be very selective of the beef we use as it has to have a high level of surrounding fat on it; to protect shrinkage and intensify flavour. The beef is placed into a specifically built fridge unit with a dehumidifier running at 85% humidity maintained at approx 1degrees. After numerous trials and taste testing’s with several chefs we have found this to be the best method. The enzymes naturally occurring within the meat break down the muscle tissues to create tenderness unachievable through wet aging which peaks at around 35 days, anything past this is for changing of flavour.
