01279 876 189
Bretts Farm, Chelmsford Road, White Roding, Dunmow, Essex CM6 1RF
Monday to Saturday 8am - 5.30pm | Sunday 8am - 4pm

About Our Dry-Aged Beef

Quality Dry-Aged Beef

Our Beef

Our beef is dry aged for a minimum of 28 days, but can often be anywhere between 28 – 40 days. All our beef is hand selected by our butcher shop from breeds of beef cattle such as Aberdeen Angus, Red Pole, Pedigree Longhorn, to name but a few.

WHY WE DRY AGE

We take great pride in dry ageing our beef for a minimum of 28 days before making it available for sale. This process tenderises and truly deepens the flavour of the beef.

By hanging the beef carcasses on-the-bone in a climate controlled cooler and dry ageing the beef, the enzymes naturally break down muscle fibres and connective tissues, resulting in an improved texture and a succulent flavour which gives the meat its tender, melt in the mouth taste.

Through the process of dry ageing, moisture evaporates in the beef, concentrating the flavours, and giving you a concentrated depth of flavour only achieved by the process of dry ageing.

Dry Aged Beef

WHAT MAKES DRY AGEING UNIQUE

Dry aged beef is seldom available in supermarkets due to the time it takes and the significant amount of weight loss off of the original hanging weight. Unlike the more popular wet aged beef where the overall weight of the beef remains greater due to the amount of water retained, dry ageing is a costly process where the evaporation process naturally creates weight loss.

As a result of the dry ageing process, there is a concentration and saturation of natural flavour, as well as a tenderisation of texture that makes the meat, in our view, worth every penny!

[product_category category=”beef”]