Learn About Dry Aging
At Matangi, it is our mission to produce the best 100% grass-fed Angus Beef for New Zealanders. In order to achieve this result from any beef, it needs aging. Aging means we take the time to let our carcasses hang on the bone for three weeks. Should our clients desire, we use German made DRY AGER™ cabinets to further dry-age our beef.
Matangi’s dry aging, makes already brilliant beef into exceptional beef."- Alfie Ingham, Chef, Hugo's Bistro, Auckland
The Dry Aging Process
Whilst undergoing the dry-aging process, dry-aged beef darkens on the outside to the colour of blood sausage and a crust is formed, similar to that of bread. At the end of this process, this crust is trimmed away and the meat is separated from the bone, or cut into steaks. Dry-aged beef can then be prepared on the grill or in a frying-pan – just as a normal steak would. There is no need to add flavour enhancers such as rubs, just a bit of salt is all you need.
The result is like nothing you have ever tasted before. Incredible texture, intense flavour (deeply beefy, nutty and almost cheese like aromas)- dry-aged beef is known by beef connoisseurs as “the King of Steaks”.
Please note: Optimal tenderisation occurs within 28 days of dry aging. Only flavour and texture will continue to intensify after this point.
All Dry Ager images used with permission from Dry Ager Australia. Images are Copyright © 2022 Dry Ager. www.dryager.com.au