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We age all our meat on the bone and we hand-pick carcasses with a good even fat distribution or covering, which helps protect the meat during ageing. The process known as dry-ageing affects the meat in two ways. First, moisture is drawn out of the meat, concentrating the flavour of the meat, in the same way you would reduce a stock or gravy. Secondly, natural enzymes within the meat start to break down the muscle fibres, tenderising and making it softer. This all has to be done at a controlled temperature, in a well ventilated environment, too warm and the meat will spoil, too cold and it will freeze, halting the process. We also use de-humidifiers and himalayan rock salt to draw moisture out of the air, controlling the level of bacteria and contributing to the name of the dry-ageing process. You may have noticed the black crust which forms on the surface of the meat during ageing. This is not spoilage but in fact a mould which complements the natural enzymes in breaking down the meat fibres. When the meat is ready, we simply trim the crust away and discard. Dry-ageing can typically take between 3-4 weeks to produce optimum results, but we occasionally like to hang meat for longer, producing even more tender and flavoursome cuts. Those who have tried our 70-Day Rump Steak might agree!