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Grange Dry Ager
Dry-aging is one of the most traditional, time-honoured techniques in butchery, yet it remains the gold standard for enhancing flavour. By combining this old-world approach with precise modern technology, we ensure a result that is consistently exceptional.
Dry-aging starts with choosing the right cuts. We focus on prime sections such as rib, sirloin, and striploin: all well-marbled and protected with a natural fat cap. These qualities allow the meat to benefit fully from the ageing process, developing complexity while staying beautifully juicy.
Our butchers personally hand-pick each cut for the dry-aging cabinet, looking for perfect marbling, firm texture, and a generous fat coverage. This careful curation means only the best pieces are chosen, guaranteeing an outstanding eating experience.
Using our custom-built Grange Dry Ager, which can hold up to 1 tonne (1,000 kg) of carefully selected beef, we create the perfect conditions for beef to mature into something truly special. Our purpose-built dry-age cabinet is carefully controlled for:
- Temperature
- Humidity
- Airflow
By keeping the beef at consistently low temperatures with just the right amount of moisture and air circulation, we encourage the natural breakdown of enzymes and allow gentle moisture loss. This is what concentrates the flavour and tenderises the meat, without compromising food safety.
We monitor these conditions daily, adjusting where needed to maintain the perfect balance. The cabinet’s ultraviolet light system helps eliminate unwanted bacteria, ensuring the process remains hygienic from start to finish.
Over several weeks, a slow transformation takes place:
- Flavour deepens as moisture evaporates.
- Texture improves as enzymes naturally tenderise the muscle.
- A protective crust forms on the surface, which is trimmed away before preparation.
The result is beef with a rich, nutty aroma, buttery tenderness, and a distinctive umami character that truly sets it apart from a similar cut of fresh beef.
Depending on the desired result, we can age beef anywhere from 21 to 60 days. A 21-day age offers improved tenderness and flavour, while a 45-day age delivers a bold, almost cheese-like complexity. For true connoisseurs, 60 days creates a deeply concentrated beefiness that is unforgettable.
Dry-aging is an investment in time and care. Each piece requires constant monitoring, valuable storage space, and loses weight through evaporation and trimming, all of which makes it a rarer and more sought-after product.
This labour-intensive process means that dry-aged beef is not something you’ll find everywhere, and it’s why it is prized by chefs, restaurants, and passionate home cooks alike. When you purchase dry-aged beef from Grange Meat Co., you’re tasting the result of weeks of careful handling and expertise.
For those who value exceptional eating quality, our dry-aged range represents the pinnacle of what we do. It’s beef elevated: complex, tender, and packed with character.
We invite you to visit us in-store to see the Grange Dry Ager in action and speak with our butchers about how to get the most out of your chosen cut. Whether you’re preparing a special dinner or stocking up for the festive season, our team will guide you on the best cooking techniques to showcase this premium product.
