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