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Dry Aged Deliciousness

Updated: Feb 18



MEAT WITH TRUE CHARACTER

We aspire to provide world-class, considerately produced quality meat meat. That's why

every cut of beef, lamb or pork is not just sourced from premium breeds or farms with

impeccable stewardship and incredibly high standards of animal husbandry, it is also then

carefully matured in an optimum environment to produce the best depth of flavour it can

possibly achieve through our dry ageing process.


Dry aged beef is recognised the world over as the process that develops remarkable

characteristics by locking-in richness and maturing the product to deliver consistently

tender and unmatched flavour. Experts and critics will without question always favour dry

aged beef for its delivery of taste and quality. We want to bring this premium, carefully

selected and nurtured produce to the homes and kitchens of Hong Kong.


WHY IS DRY AGED BEEF SO POPULAR?

Selecting from the very best native heritage breeds of the UK including Hereford,

Aberdeen Angus, you can guarantee the meat quality. Native breeds take longer to reach

beef standard maturity and they are rightly given time to do so.

Dry ageing is popular among those who particularly know their meat because of the

increased tenderness, flavour and taste enhancement it brings about. Specialist steak

houses, top restaurants and upscale butchers are all united in their opinion that dry ageing

provides a quality of beef unsurpassed by other processes.


WHAT DOES DRY AGEING DO TO THE MEAT?

The slightly scientific part: Dry ageing means the meat is exposed to the air after already

being hung previously on the hook for perhaps three or four weeks. We then place the cuts

to be aged on the bone for a further specific time at a controlled temperature, humidity

and air quality inside our dedicated Himalayan salt-brick drying room.


This process provides dehydration that sees moisture evaporate from the muscle and the

resulting desiccation through oxidation of fat and other molecules creates a greater

concentration and saturation of the natural meat flavour and taste. The meat's natural

enzymes break down the connective tissue in the muscle that brings about greater

tenderness. In short, our careful refinement and patience matures the produce similarly to

a great wine or artisan cheese.


DRY AGED Vs. WET AGED

All fresh meat is aged for at least a few days and up to several weeks to allow the meat's

natural enzymes to break down the muscle tissue. Meat purchased in a supermarket is

generally wet aged and therefore, as you might suspect, contains more moisture (water

content) leading to a less concentrated taste than dry ageing and far greater shrinkage of

the meat during cooking.


GOOD THINGS TAKE TIME

Dry aged meat is typically not sold across supermarkets because it takes much more time

and effort, plus the resultant reduction in moisture content would reduce the sale price of

the meat. Supermarkets can earn more for wet aged meat where customers will be

unaware that the meat they are paying for has a much higher moisture content, with up to

30-percent of the weight being water. On large volume meat sales, bottom line and weight

becomes more important than the quality of flavour that comes from dry ageing.


We're passionate about eating better meat. As well as the welfare of the animal and the

environment, we pay special attention to better taste, texture and cooking quality . One of

the ways we achieve this is with attention to detail and by investing time in the ageing

process.


We hope you enjoy our delicious dry aged beef products and we look forward to hearing about your experience.

EMCo.





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