Dry Ageing

Kings + Queens | Master Butcher

Dry Ageing

Back when the world moved a little slower, butchers followed a centuries old technique called Dry Ageing. Beef was hung on the bone in a cool dry place and allowed to age, resulting in a significant improvement in the quality of the meat.

The better eating quality observed by the butchers practising this ageing method was a result of two processes occurring. Firstly, during dry ageing moisture is lost, which concentrates the beef flavour. Secondly, natural enzymes present in meat break down proteins and fat, softening the meat dramatically. These two elements of dry ageing combine to produce the ultimate expression of beef in terms of flavour and tenderness.

Our years of experience in this craft has taught us that the real benefits of dry ageing starts to occur at 30 days, and continues to increase thereafter.

If you wish to experience the ultimate steak experience, then look no further than Kings+Queens Dry Aged Beef.