Hanging meat to age is a time-honoured tradition amongst butchers that dates back centuries. Although the practice may seem mysterious to some consumers, there is solid science and culinary reasoning behind dry-ageing meat on hooks. Read on to learn more about the history, science, and benefits of ageing meat.
The History of Dry-Ageing Meat
The practice of dry-ageing meat dates back centuries. Before refrigeration, hanging meat was the only way to preserve large cuts after slaughter. Dry-ageing allowed the meat to become tender before transport to market.
In the 18th and 19th centuries, dry-aged beef became a status symbol amongst English nobility. Extravagant, marathon dry ageing produced incredibly tender, flavourful roasts reserved for the upper class.
Today, dry ageing remains a specialty technique utilised by high-end steak houses, butcher shops, and meat purveyors seeking premium quality. Thanks to its labour-intensive process and exceptional taste, dry-aged meat commands lofty prices.
The Process of Ageing Meat
To dry age meat properly, butchers follow a careful process:
- They select high-quality primal and sub-primal cuts such as rib, loin or shoulder.
- These large cuts are hung on butcher hooks, also called meat hooks, in a specialised temperature and humidity-controlled ageing room. Sturdy, steel high-quality butcher hooks for professional use are ideal for allowing air circulation.
- Cuts age anywhere from 21 days up to 75+ days, depending on desired flavour intensity.
- The butchers hooks hold the meat at food safety temperatures of 1-4°C and humidity around 85% to dry the exterior while retaining interior moisture.
- During ageing, the meat’s natural enzymes break down connective tissues.
- The butcher hooks permit full air contact so the exterior becomes dehydrated, concentrating the flavour.
- Once properly aged, the dried hard outer layer is trimmed off, while the aged meat is carved into steaks or roasts.
The Science Behind Dry-Ageing Meat
The science behind dry ageing relates to the biochemical changes that occur in meat over time in a temperature and humidity-controlled environment. Here are some of the key processes at work:
- Dehydration and moisture loss from the meat’s exterior.
- The activity of natural enzymes that tenderise by breaking down proteins.
- Oxidation alters the meat’s flavour compounds.
- Growth of harmless surface moulds and bacterial cultures that enhance flavour.
- Protein and collagen breakdown leads to tenderisation.
- Relaxation of muscle fibres throughout the cut.
- Concentration of flavour compounds due to water loss.
The Benefits of Dry-Aged Meat
So why go through the time and expense to dry-age meat? Here are some of the benefits this traditional technique imparts:
- Concentrated flavour – As moisture evaporates from the meat’s exterior, beefy flavours become magnified, taking on notes of butter and blue cheese.
- Improved tenderness – Naturally occurring enzymes slowly tenderise the meat, breaking down tough connective tissues.
- Enhanced texture – Meat fibres relax, and the cut takes on a velvety smoothness and supple texture.
- Weight loss equals flavour – Primals can lose up to 30% of their weight by trimming the dried hard exterior. This loss concentrates the flavour.
- Unique appearance – The aged exterior becomes deeply coloured and develops a coveted crust.
Hanging meat on butcher hooks to dry age is a time-tested tradition with proven scientific benefits. Allowing primal cuts to relax and ferment results in sublime texture and mouthwatering depth of flavour. While the process requires patience and skill, the rewards of dry-aged meat make the effort worthwhile for both butchers and discerning beef lovers.
