Aged meat

Aging meat is a technique that was first used by hunters to preserve game that they had just killed. This practice was subsequently lost until Americans rediscovered and popularized it in the mid-20th century.

This careful process, which can also be called “curing,” helps tenderize the meat and amplify its flavor. So, the more time passes, the more tender and tasty it becomes. 

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

There are two aging methods, dry or vacuum. Several butchers mature their meat vacuum-packed, a profitable technique, but which provides a less interesting taste in our opinion and this is why we opt instead for the dry process.

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

In addition, aging meat allows the proliferation of certain enzymes which help to gradually eliminate connective muscle tissue, which promotes tenderization. The more you age it, the more these fibers disappear in order to achieve optimal tenderness.

DID YOU KNOW THAT...
Maturation does not apply to all meats: its aim being to tenderize the flesh, it is mainly practiced on beef , lamb or duck .