The Parkfoot Butchers are now the proud owners of a “Dry Ageing Unit” so why not pop into our store where we will be happy to advise and provide you with the opportunity to see the process in action for yourselves.
We are confident that once you have tasted our dry aged products you will realise what improved flavour you have been missing.
Most people are confused about the whole process of aged beef (“Matured”.)
Controlled Dry Ageing provides a controlled environment which minimises bacteria growth, controls humidity, sterilises air flow. The incorporation of Salt Boards used during the process also helps to draw moisture from the product which also helps to intensify the flavour.
The general consensus is that 4 to 6 weeks of Dry Ageing will bring out some incredible characteristics in beef.
The truth is most supermarkets market beef products, mainly premium steaks, as “Matured 21 days.” This isn’t an untruth but the maturing process is within a vacuum sealed bag. Although the process does help to tenderise the product it doesn’t actually intensify the flavour like “Controlled Dry Ageing.”
This practise is popular in some top, upmarket restaurants but you will either pay a hefty price for someone to cook it for you there or travel further afield to find the limited butchers available with the equipment to produce such fine flavour. Now it is available in West Malling, at Parkfoot Butchers!
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