Why “Age” Beef?
Is it important?
The purpose of aging beef is to concentrate flavour and tenderize the meat. There are two methods generally in use to age beef: dry and wet aging.
Dry aging vs Wet aging: What’s the difference?
Dry aging is the traditional process by which meat is hung in large pieces for many days.
Beef flavour is concentrated due to a reduction in the moisture content in the meat.
Enzymes act to make the meat more tender. Even tougher cuts are made more tender by dry aging.
The wet aging process is one where the beef is sealed in a plastic bag right after being cut up at the processing facility. The meat is then shipped from the processing facility in the bag. There is no moisture loss in the wet aging process and therefore the meat does not acquire the “brown-roasted beefy” flavour typical of dry aged beef. Wet aged beef is available everywhere (except here) and generally starts with beef that has been fed routine antibiotics and injected with hormones (i.e. from industrial feedlots).
Good beef on the table comes from good beef on the farm!
Properly aged, well raised beef, makes the best beef!
At Manotick Village Butcher we provide only
– dry aged local beef from ethically and sustainably raised animals
– chemical free meats – no antibiotics, hormones, colouring or flavouring
– well fed animals: grasses, grains and hay
– well trimmed meats
Quality vs Quantity
Hung beef or beef in a bag – What’s on your BBQ?
Do I get what I paid for?
If your meat shrinks by half because of water loss during cooking, that meat cost you twice as much per kg as you paid. If you start by removing waste (fat, silverskin, cartilage) you further increase the price you paid. Well trimmed dry aged beef gives you greater value for money.
It’s Honest to Goodness Fresh!