Dry Aging Cabinets

Dry Aging is the traditional and ultimate way of storing and maturing meat on the bone. The Beef is typically hung for 28 to 35 days. The process changes beef by two means. Firstly, moisture is evaporated from the muscle, this creates a greater concentration of beef flavour and taste. Secondly, the beef's natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

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E: enquiries@acold.co.uk

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