A U S T R A L I A N B U T C H E R / No. 01
06
MEAT TUTORIAL Dry Aging • Aging Gracefully
Dry aging is not a new technique, in fact until developments in chilling and vacuum packaging occurred in the 1960s dry aging was the most common, if not the only way to prepare meat for long term storage and transport. These days dry aging meat is done more as a point of difference rather than a spoilage preventative.
Meat is dry aged under tightly controlled conditions: air flow, air temperature, relative humidity and number of days of aging are all considered when determining a desired outcome. The celebrated characteristics of dry aged meat; a deep full flavour, a wonderful nutty aroma, superior tenderness and juiciness – develop within the meat as a result of all of these conditions being considered together – not as separate entities.
D R Y AUSTRALIAN BUTCHER
A G E
F OR AN I N CREA SED
T H E G U I L D ' S G U I D E T O B E E F, V E A L , G O A T & L A M B
FLAVOUR • AROMA • TENDERNESS • JUICINESS SECTION
Meat Tutorial
ISSUE
No. 01
SEASON
SUMMER
YEAR
2014