Aged meat

Aging meat is a technique that was first used by hunters to preserve the game they had just hunted. This practice later fell out of use until Americans rediscovered and popularized it in the mid-20th century.

This meticulous process, which can also be called "aging", allows the meat to become tender and enhances its flavor. Thus, the longer it takes, the more tender and flavorful it becomes. 

Contrary to some beliefs, meats consumed quickly after slaughter are tougher and less flavorful. Generally, the cuts you find in grocery stores are aged between 7 and 12 days, while this period ranges from 14 to 28 days in butcher shops.

There are two aging methods, either dry or vacuum. Several butcher shops age their meat vacuum-sealed, a cost-effective technique, but which provides a less interesting taste in our opinion, and that is why we prefer the dry process.

Dry aging involves storing meat cuts in open air in a cool environment, above freezing and below 5 °C, with controlled humidity and ventilation. This process allows the water contained in the meat to evaporate, resulting in a mass loss of up to 30% of its initial weight, but a concentration of flavors.

Moreover, the aging of the meat allows for the proliferation of certain enzymes that gradually help eliminate connective muscle tissues, which promotes tenderness. The longer it is aged, the more these fibers disappear in order to achieve optimal tenderness.

DID YOU KNOW THAT... 
The aging process does not apply to all meats: its purpose is to tenderize the flesh, and it is primarily practiced on beef, lamb, or duck.