About Ageing

Traditional butchers know that to preserve and enhance meat flavour the carcass must be left to age. This takes time, money and space. Traditional farmers / butchers still use Dry-Ageing, whilst modern meat suppliers use Wet-Ageing (i.e. in a vacuum sealed plastic cryovac container). At Natures Beef™ we use both, though Dry-Aged beef commands a premium price.

In the past on our farms and now in our MeatHall™, we select a premium range of primal cuts and set them aside and place these in our Meat Safe. This meat “cellar” is then monitored for temperature (2 degrees for 2-4 months) and humidity, with its controls and air flow regularly adjusted to ensure, controlled moisture loss from the carcass whilst maintaining maximum yields.

During the ageing process evaporation of moisture from the carcass leads to a concentration of flavours as the endogenous enzymes growing from within the cell membrane tend to break down the connective protein tissues (collagen and elastin fibres) constituting parts of the relevant muscles. This process releases flavours uncommon in many budget meats and leaves an unrivalled tenderness distinctive of Natures Beef™ products.

In comparison, most supermarkets and increasingly many butchers (younger generation) without ample Cold Room storage or  the time to regularly check labels, seek to have vacuum packed meat delivered to them within 21 days of slaughter. These plastic sealed cuts are in turn immediately on-sold, with the public being increasingly denied the opportunity to taste real meat and traditional meat flavours. In fact the unique flavours of each animal are barely perceptible with many white meats, veal, pork and chicken all tasting similar.

At Natures Beef™ we pride ourselves in producing a cut of meat which is tender and full of flavour.

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