Dry ageing meat

With meat, dry ageing is all about deepening the flavour and making the meat more tender and softer. Beef with a thick fat cap and good marbling is particularly suitable.

What is the purpose of dry ageing meat?

With meat, dry ageing is all about refining texture and deepening flavour. Beef with a thick fat cap and good marbling is particularly suitable. The fat layer protects the meat during maturing and helps develop rich, nutty notes.

Beef is usually matured on the bone, often for two to six weeks. In the first weeks, enzymes gradually break down the muscle tissue, making the meat more tender. From week two, a dry crust forms on the surface that accompanies further maturing. In this phase the flavours deepen and umami intensity increases. The intramuscular fat becomes softer and creamier, contributing to the characteristic texture and flavour of dry-aged meat.