Dry Aged Beef

What is Dry Aged Beef?

1-10 days:

In the first ten days the beef starts to form a crust on the outside which locks in the flavour.

11-20 days:

The ageing process is well underway with the enzymes breaking down the muscle fibres and the formed crust begins to discolour slightly.

21-32+ days:

The outer crust has now dried and discoloured. The inside of the meat is now reaching its optimum flavour and tenderness.

The beef is then trimmed and packaged for your enjoyment.

What is Dry Aged Beef?

21-32+ days:

The outer crust has now dried and discoloured. The inside of the meat is now reaching its optimum flavour and tenderness.

11-20 days:

The ageing process is well underway with the enzymes breaking down the muscle fibres and the formed crust begins to discolour slightly.

1-10 days:

In the first ten days the beef starts to form a crust on the outside which locks in the flavour.

The beef is then trimmed and packaged for your enjoyment.

BAY VIEW BUTCHERS

Address: Shop 1, Bayside Shopping Centre
Cnr Safety Bay Rd & Penguin Rd
Safety Bay WA 6169

Phone: 9527 2416

Email: info@bayviewbutchers.com.au

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