Introducing Our New 45 Day Aged Angus Beef

Blog • February 17th 2015

cooked dry aged rump steak with brocolli

We're pleased to announce the launch of our Private Selection of 45 Day Dry Matured Beef

It isn't the first thing that springs to mind when shopping for beef, that is, how long it's been matured for. Yet this detail is what defines our work at Farmison & Co as maturing meat is the key to quality.

Its importance is down to the fact that it's this that tenderises the meat, as the meat dehydrates when hung, and concentrates the flavour and tenderness. Crucially it has to be dry aging not wet aging (which is what supermarkets often do, where the meat ages in a vacuum packed bag in the produces own juices), and as you'd expect the longer the meat is hung, the better. Maybe see it as laying down a vintage Bordeaux.

45 days is a long time indeed. Spending just under seven weeks in our Master Butcher's dedicated dry aging room, our fantastic heritage beef reaches new heights of intensity, ready and tender for your table.

It was this Christmas that we put it up for sale for the first time as a festive one off and were overwhelmed by the response. As such, this launch is very much dictated by popular demand, but we're thrilled to be stocking it.

This beef really is meat for the top table. As a chef, it boasts exactly what I look for in a cut: Deep flavour, marbling, and aroma. And it comes with unmatched providence.

As a rule our new Private Selection is sourced from pedigree Angus herds, reared on rich pastures in the Yorkshire Dales. Allowed to reach maturity, rather than being rushed and fattened up quickly, these animals 'easy' pace of life ensures intrinsic character that will enrich the meats flavour and tenderness.

There's very limited availability for this first batch, while if you're interested please don't hesitate to call the office and we can offer you advice.

Our Full Range of 45 Day Matured Angus is as Follows:-

Steaks

Roasting Joints