Dry aged meat?

Experiences in taste and texture are what Farmison & Co is all about, providing high quality meat that produces sensations on the palate and in the mouth. That's why every cut of beef, lamb or pork is not just sourced from those with impeccable farm stewardship and incredibly high standards of animal husbandry, it is also then brought on to produce the best depth of flavour it can possibly achieve.

Dry aged beef is recognised the world over as the process that produces remarkable quality by locking-in the characteristics that delivers consistently tender and unmatched beef flavour. Restaurateurs are in no doubt and will without question always favour dry aged beef for its consistent delivery of flavour. Farmison & Co want to bring the best quality of every type of meat and it's why they spend so much time and effort providing restaurant quality beef for home consumers.

Let's start by saying this. Beef is a fantastic, flavoursome meat and whatever Farmison & Co stocks you can rest assured the quality will be there, particularly from the native Heritage breeds of the UK including Highland, Aberdeen Angus, Galloway and Beef Shorthorn.

Native breeds take longer to reach beef standard maturity and they are rightly given time to do so, dry ageing is another form of maturity process that ensures everyone of a taste that will delight.

Dry ageing is popular among those who particularly know their meat because of the increased tenderness, flavour and taste sensation it brings about. Specialist steak houses, top restaurants and upscale butchers are all united in their opinion that dry ageing provides a quality of beef unsurpassed by other processes.

Here's the slightly scientific part. Dry ageing means the meat is exposed to the air after already being hung previously at the abattoir for perhaps three or four weeks. At Farmison & Co it is then hung on the bone for a further specific time at a controlled temperature, humidity and air quality. This is the tried and trusted traditional way in which meat ages naturally.

This process provides dehydration that sees moisture evaporate from the muscle and the resulting desiccation through oxidation of fat and other fat-like molecules creates a greater concentration and saturation of the natural meat flavour and taste. The meat's natural enzymes break down the connective tissue in the muscle that brings about greater tenderness. In short, your taste experience is enhanced massively as you are consuming extremely pure meat flavours.

Tender, flavoursome meat that you will remember fondly for some time to come and will lead you back to Farmison & Co for repeat orders or to try other produce from farmers who care about their animals is a real long term plan. That's why all Farmison & Co beef is dry aged. It certainly takes longer to reach the perfect taste that is desired but the feeling is that this time spent is more important than haste where quality meat and full flavour is concerned.