The dry aging of meat is a traditional technique that is used to enhance the natural flavour of meat and ensure it is incredibly tender. During the aging process enzymes break down the connective tissue between the muscle fibre, tenderizing the meat. Simultaneously, the cut of meat loses moisture, which concentrates the flavour of the meat.

Should you choose to custom dry-age your Matangi beef, your cut will be placed in a DRY AGER™ cabinet. In this cabinet it is exposed to consistent temperature, steady humidity and optimal air quality. Here, it can mature and rest and reach its highest possible grade. In a DRY AGER™ cabinet, Matangi Angus Beef is able to breathe, and mature.

In modern times dry-aging of Beef has it's roots in New York, Boston and Chicago. Exceptional Butchers like DeBragga in New York's Meatpacker District have pioneered this trend in the 1980s and have since built big scale dry ageing facilities in order to supply top steakhouses with customized beef.

Legendary Brooklyn based Peter Luger Steakhouse is also one of the trend setters. He alone serves about 1.500 steaks a day – all of them meticulously dry aged in his own facilities. Tomahawks, T-Bones, Rib Eyes and Sirloins. Since the early 2000s this trend has been taking the international culinary world by storm. From Michelin-starred chefs, to pitmasters and amateur cooks, people worldwide have been falling in love with the unique taste of this luxury product. But don't be mistaken, the basis for a great dry-aging result is always first rate beef with very good marbling.

Despite this history, dry-aged beef is only just becoming known in New Zealand. At Matangi we are proud to be able to offer you the experience of a High-End Steak house, in your own home.

In order to produce this very special product, we use DRY AGER™ Cabinets imported from Germany. Please visit their website www.dryager.com.au if you would like to find out more.