The process of dry-aging might seem like yet another fussy foodie concept but it really isn’t. The truth is, dry-aging can’t make bad meat good (nothing can) but it can make great meat greater. The skill is in knowing how long a piece of meat needs to be hung for to intensify the flavours and break down the connecting tissue in the meat, and a good butcher will be able to tell by looking at, smelling and trimming a piece of meat. The meat needs to be kept in a low humidity environment at between 0 & +4° for (on average) between 10 and 30 days. The meat needs to age and not rot, so moisture is the enemy. 

Putting it as simply as we can, when meat is dry-aged, it loses 10-15% of it's original water mass as enzymes break down proteins within the muscle fibre itself and water evaporates. As these muscles break down, flavour intensifies. The more water lost, the more flavourful the piece of meat will become. We dry-age all of our beef in-house to a minimum of 28 days, and our pork and lamb to a maximum of 14, always left on the bone to protect the meat itself.