Dry ageing isn’t a new technique or trend. In fact, until the developments in chilling and vacuum packing in the early 1960s, dry ageing was the most common, and often, the only way to prepare meat for storage and transport. The process of dry ageing was traditionally carried out by hanging either the whole or cut pieces of the carcase in a cool room.

The secret to dry aged meat is the reduction in moisture. Techniques in dry ageing can vary depending on the desired flavour outcome and the amount of the moisture that is lost, both related to how long the meat is aged for.

The process is typically 7-14 days, but can be up to a month or longer. During this time, a protective ‘crust’ of bacteria forms over the meat, which helps to concentrate flavour and present a better end result. This crust is then removed before the meat can be safely prepared and served to customers.