Why We Dry Age Our Beef
At Meat & Cleaver, we only prepare the tastiest, tenderest cuts of meat. By hanging the beef carcasses on-the-bone and dry-ageing the beef, it naturally allows the enzymes to react, breaking down the muscle fibres and connective tissues, resulting in improved texture and flavour which gives the meat its tenderness. Through the process of dry ageing, you also lose moisture in the beef, concentrating the flavours, and giving you a depth of flavour only achieved by the process of dry ageing.