THE KING OF FLAVOUR …
Aged in-house, definitely worth the wait!
At Meat at Billy’s we dry age our meat in house. We dry age only the best quality primal cuts from our suppliers of choice, including Eggcettera beer malt beef (exclusive to Meat at Billy’s) and limited Wagyu.
Our beef is dry aged for around 36 days and available in small batch lots, depending on availability.
Keep updated regarding our small batch release dates via Facebook, Instagram and our eNEWS.
What is dry ageing?
Dry aging is a small batch process, resulting in a unique, very special, intensely flavoured meat.
Dry aging is a traditional way of aging meat. The protein is left to dry in a temperature and humidity controlled environment, which allows the meat to dehydrate. The temperature is maintained at a maximum of 2°C and humidity at around 80%. This process seals in the juices and allows the muscle proteins to slowly break down, thereby increasing it’s tenderness. (Loss in water content = intensifies the flavour.)
During the first 2-3 weeks of dry aging, naturally occuring enzymes start to break down the protein and fat strands. As they shrink in size, the tenderness is enhanced. After this process finishes, the meat simply dehydrates, resulting in greater concentration of flavour and a rich, intense taste. Dry aged beef has been described as having a smell and taste of nuts and butter.
During the dry aging process, the meat, particularly beef, darkens on the outside and forms a crust, similar to bread. This crust is trimmed away at the end of the process.
To ensure the best quality dry aged meat, we have invested in purpose designed dry aging cabinets, made in Germany by DRY AGER®. Winner of German Design Award 2018 and iF Design Award 2018.
That dry age smell!
During the dry aging process, it is common for a distinctive, funky aroma to be released. This is the naturally occurring gas byproduct of the meat. It may smell like many things including ham, musk, fresh baked bread or even a little like wool socks 🙂 .
The whole process takes around 4 weeks, however the longer the meat is left to dry age, the more intense the flavour and tender the meat is.
The process results in an aromatic piece of dry aged beef with extraordinary tenderness and an intense flavour. The longer the meat is dry ages, the more intense the flavour becomes.
Best cuts for dry aging
Traditionally, beef has been the most popular protein to dry age, due to it being most variable in tenderness.
Whole, bone in pieces are best for dry ageing, such as rump, sirloin and rib. Keeping it on the bone limits shrinkage and ensures the muscle takes on a lot more of the flavour from the bone. It is not suited to individual steaks due to the intensity of the dehydration process and the crust that is formed on the outside. (There would not be much left after this was trimmed off an individual rib on the bone.)
More recently we have experimented with dry aging of Eggcettera long paddock lamb. The results were outstanding and we will continue to dry age small batches for special release.
Cooking dry aged meat
The most important thing to remember is NOT to overcook it. It should be cooked no more than medium rare. Do not rest it too long either as the dehydration process has removed much of the moisture already.
Personalised Dry Aging – at your service!
Keen to secure your own whole piece of dry aged beef? We dry age to order!
Click here to find out more information.