Time makes all the difference when it comes to great meat.
If you've ever wondered what makes a beautifully aged steak so special, the answer lies in a little patience, the right conditions and the skill of a good butcher.
At Edenmoor, we believe great meat shouldn't be rushed. That's why we dry age all our beef for a minimum of 28 days in our purpose-built dry-ageing room at our Devon home. But what exactly does dry ageing mean, and how does it compare to wet ageing?
Let's take a closer look.
What is dry aged meat?
Dry ageing is a traditional process that allows meat to mature naturally in carefully controlled conditions of temperature, humidity and airflow.
Rather than being sealed away, whole cuts of meat are hung or placed on racks in a dedicated ageing room, where cool, circulating air gently draws moisture from the surface.
Over time, two important things happen.
First, moisture loss concentrates the natural flavour of the meat, creating a deeper, richer and more savoury taste. Secondly, naturally occurring enzymes begin to break down muscle fibres and connective tissue, helping to develop a more tender texture.
The result is meat with a wonderful depth of flavour, a beautifully developed texture and, particularly in beef, that distinctive rich, almost nutty character that dry-ageing is known for.
It's a process that takes time, space and careful attention. But we think the difference is well worth it.
What is wet aged meat?
Wet ageing is a different approach. Meat is placed into vacuum-sealed packaging, usually in its own natural juices, and left to mature under chilled conditions.
Because the meat is sealed, it retains its moisture and there is very little weight loss during the process. Enzymes still work to break down muscle fibres, helping to tenderise the meat.
Wet ageing is widely used across the meat industry because it's efficient, practical and helps preserve the meat's original weight and moisture.
The flavour, however, tends to be milder and fresher, without the concentrated, developed character that comes from dry ageing. Some people also notice a slightly more metallic or acidic aroma when opening vacuum-packed meat, which generally dissipates after the packaging is opened.
When supermarket meat states it is 'Aged' or 'Matured' for a number of days, but doesn't specify 'Dry', then that meat has been 'wet-aged'.
Dry aged vs wet aged: what's the difference?
While both processes help tenderise meat, the biggest difference is in the flavour, texture and way the meat matures.
Neither method is inherently a measure of meat quality or farming standards. The difference is in how the meat is matured and the eating experience it creates.
Why we dry age all our grass fed beef for 28 days
At Edenmoor, we don't believe in taking shortcuts when it comes to good food.
All our beef is dry aged for 28 days in our purpose-built dry-ageing room, where we carefully control the environment to allow the meat to mature at its best.
It's part of our commitment to doing things properly, from the way our animals are reared and the farmers we work alongside, to the care and craft that goes into preparing every cut.
And while 28 days might seem like a long time to wait, we think good food is worth waiting for.
Because when it comes to flavour, texture and a really memorable meal, sometimes the secret ingredient is simply time.
Discover properly aged meat, prepared by our butchers at Edenmoor.
