Dry ageing is an ancient process whereby a slab or primal of beef is placed on a rack to dry in a controlled environment for a period of time. At The Butchers Club, the minimum ageing time is 30 days. Other standard ageing times are 45 and 60 days, but we do take orders to age beef to your preference. The dry ageing process results in 2 things. Firstly, loss of moisture which concentrates the flavour of the beef. Secondly, natural enzymes break down the connective tissue in the flesh, which leads to more tender beef. Once aged and trimmed of their outer layer, our slabs lose about 25% of their weight.
When you order a dry aged slab, be sure to specify your age requirements as we will hold it at our facility until such time. All our weights for whole slabs are pre-aged weights.