Fitmeat Dry Aged Beef - A real Mature Performance

Enjoyment needs time and a lot of sensitivity. This is exactly what is incredibly important to us with our meat products. Our beef is therefore matured on the bone for several weeks to bring out the maximum flavour and obtain steaks of the highest quality.

What does Dry Aging mean?

Dry-aged beef is the term used to describe meat that has been dry-hung. In most cases, it is a complete beef back or whole cuts. This process is considered the oldest maturing process in the world and serves to refine the meat, so to speak.

What happens during dry aging?

While the meat is hanging out for a round, an incredible number of processes happen in the background. But let's start at the beginning: First, the meat goes into a refrigerated chamber and is expertly hung there or prepared for maturing on the bone. Controlling the humidity and temperature is essential here.

Beef cuts should mature on the bone for at least 18 days (some of our beef saddles mature for up to 8 weeks) at a temperature of 1.5 - 2 °C and humidity of 80 - 95 %. At Fitmeat, however, we leave the meat to mature on the bone for much longer! Why? The taste of the meat and the tender structure only develop gradually.

If you have enough patience and after several weeks the meat can be parted accordingly. In the meantime, a kind of "dry" rind has formed, which is now removed. In addition, the meat has lost a lot of water and weight.

Due to the "water loss", the meat has become incredibly friable and has developed a fabulously intense flavour of its own. An unmistakable taste of nut and butter flavours that is appreciated by steak lovers worldwide.

Why Dry Aged Beef? A hype that is worth it!

The maturing process of dry aging is not just a hype, it has many advantages! Not only does the taste of the meat or steak become ingenious, but the consistency of the meat also benefits. The fibres become softer and the meat as a whole is much more tender.

The reason for this is that during the maturing process the so-called glycogen is converted into lactic acid. This reaction causes rigid muscles or the hardened compounds of the muscle proteins to be loosened.

Dry aging is not just dry aging: It all depends on the quality!

Not every meat is automatically suitable for dry aging, and of course not every breed of beef is either. Of course, you could still do it, but the result would not exactly thrill you.

As with so many things, success is in the detail and that detail is the breed of cattle. It is important to choose cattle breeds that grow naturally and slowly. Why? They have a very fine fat marbling and a much more intense taste.

Dry Aged Beef Breeds from Fitmeat

That's why Fitmeat offers you Dry Aged Beef from Austrian heifers and steers. These cattle breeds grow up carefully and can develop slowly and naturally. This makes their meat predestined for dry aging. But the meat of the old cow, i.e. the complete opposite of the young calf, is also perfect for this and provides a WOW effect in terms of enjoyment.