In Australia today, most meat sold is from young animals.Those who want full flavoured old fashioned beef have to look a little harder. At Kitchen and Butcher, we source meat suitable for ageing from local suppliers and quality producers from further afield.
Depending on the cut, we age our meat for a minimum of 3 weeks through to 5 weeks for the more appropriate cuts. Only a small portion of our meat is on display as the rest is kept in correct controlled conditions. Please feel free to discuss your requirements with our friendly staff.
We use a combination of wet-aged and dry aged meat. As you would expect this results in a darker colouration of the flesh. Why do we age meat? Although there is a degree of moisture loss when ageing meat, the increased flavour that is gained from the breakdown in enzymes rocks!