The Best Dry Aged Meat

We sell only dry aged beef at The Meat Up Premium Meat Butchery.
Dry ageing produces premium quality meat, which has a robust, full flavoured taste. We dry age our meat between 7 – 14 days.

What is dry ageing?

Dry ageing works by exposing the beef to a carefully controlled environment with precise temperature and humidity levels. In addition to an increase in tenderness, the flavour of the beef is altered during this process from a combination of bacteria, enzyme breakdown and oxidation. All the excess moisture drips away, leaving an intensely rich flavour. Dry-aged meat is still juicy when you cook it, but the juices are even more delicious than usual.

The conditions necessary for dry ageing require expensive refrigeration equipment, plus the significant moisture loss results in reduced yield. This means the meat shrinks by a lot. And whatever is left is premium quality controlled meat.

Just like fine wines and cheeses, the longer the ageing process, the better. Similarly, you can choose to age meat for a longer period. 10 – 20 day is recommended. For aged meat lovers, we can also tailor a longer period of ageing, up to 90 days, to your personal preference. Just let us know!

Why not wet ageing

Wet ageing is a faster process than dry and is also cheaper because all you really need is a vacuum sealable bag. It is also the more popular method because there’s no weight-loss due to aridity. The biggest difference between wet and dry ageing methods is that dry ageing intensifies flavour.