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EDUCATION




Ageing is a well-established method of improving the tenderness of beef. Over time the proteins
within the muscle break down through the action of naturally occurring enzymes within the meat.
This happens in all muscles and works to break down the connective tissues within the muscle.
There are two main methods of ageing beef; wet and dry.


Methods of Ageing Beef.

Education Ageing

Wet Age

WET AGEING

Wet ageing refers to the most common process of ageing meat in a vacuum sealed bag without air. This process relaxes the muscle and increases tenderness as the muscle fibres are broken down by enzymes in the meat. Wet ageing gives the meat its soft tender texture, taking very little time to produce consistent and tender results, with very little yield loss, as moisture is retained within the muscle.

Wet aged beef has a much longer shelf life than dry aged beef, predominately due to the meat being aged in a hygienically sealed vacuum environment which also allows for simple storage and handling.

Andrews Meat Industries - Dry Age Beef

Andrews Meat are now utilising innovative new technology to produce dry aged beef. Andrews Meat are able to provide a steak with the same tenderness and full flavour of traditionally produced dry aged beef, with greater consistency and improved food safety.

Dry Age

DRY AGEING

Dry Ageing is the traditional method of ageing meat, however with the advent of refrigeration, tighter food safety regulations and advances in technology, the majority of meat in Australia has moved to wet ageing. There is however, a growing trend moving back towards dry ageing due to its ability to develop a superior depth of flavour. Dry Ageing produces an intensified flavour as juices within the muscle are concentrated.

Traditional Dry Ageing involves storing beef primals unpackaged in a temperature controlled cool room for a period of days, weeks or months. The length of time taken to dry age meat is determined by the desired flavour outcome. This can results in considerable yield loss and the resultant quality is very dependent on temperature, humidity and air flow. The dry ageing process must be done under strictly controlled temperature and hygiene conditions to adhere to food safety regulations.

Dry Age Beef can have anywhere from 30-60% of yield loss.