dry_aged

Here at Thorner’s we pride ourselves on offering the very best butchery meats at our Butchery counter here in our Farm Shop. Have you noticed our new dry aging refrigerator and wondered how it works? Our aging cabinet uses a 3 stage process to age and enhance our beef products. Below we will guide you through the simple steps which help add that intense flavour that we love!

Refrigeration.

Seems like an obvious step, but keeping meat at a specific temperature is essential and helps to preserve the quality of the products and ensures that it is safe for you to eat.

Humidity Control.

Dry aging cabinets are particularly good at extracting moisture from the air inside them. A lack of water helps to age and dry out the meat.

UV Light.

Probably the most important part! UV light works to kill and slow down the bacteria present in all the meats that trigger the decomposition process. If you remove the bacteria, the meats will stay fresher for longer.

Why do we do this?

Simply put, dry aging enhances the flavour of our meat, drawing moisture and aging the meat, drastically increasing the intensity of the flavours compared to our standard beef products.

You can purchase our dry aged meat products from our Farm Shop here in Pylle. Remember if you have any other questions or a specific cut in mind, just ask one of our butchers who would be more than happy to help!