Londrigan Drying Room

Our drying rooms are one of the few Prime-Safe certified in Victoria. Out large drying rooms are on the farm so we can keep a close eye on the meat. Each body is lab tested before being released to the butcher and is cut immediately on arrival.

What is Dry Aged?

Dry-aged beef is has been hung or placed on a rack to dry for several weeks in our case 28-35 Days. We can hang either the entire or half carcasses, primal (large distinct sections) can also be dry aged. The process is highly involved, as the beef must be stored near freezing temperatures. Only high grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderisation of the meat texture.

The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation 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.

The process of dry-aging usually also promotes growth of certain fungal (mold) species on the external surface of the meat. This does not cause spoilage, but actually forms an external “crust” on the meat’s surface, which is trimmed off when the meat is prepared for cooking. These fungal species complement the natural enzymes in the beef by helping to tenderize and increase the flavor of the meat.

Most supermarket don’t stock true dry aged meat because of the time it takes time and the significant loss of weight during the aging process. Dry-aging can take from 15 to 28 days, and typically up to a third or more of the weight is lost as moisture.

Wet-aged beef

Wet-aged beef is beef that has typically been aged in a vacuum-sealed bag to retain its moisture. This is the dominant mode of aging beef around the world. It is popular with producers, wholesalers and retailers because it takes less time: typically only a few days and there is no moisture loss, so any given piece of meat sold by weight will have a higher value than a dry aged piece where moisture loss is desired for taste at the expense of final weight.