Dry Aged Bone-In Beef
From the Dry Age Chamber, product can be aged on the bone up to 60 days.
At Althams we have our very own, state-of-the-art Dry Age Chamber.
Dry Aging is a traditional way of aging meat to enhance the tenderness and flavour of the meat, making it the highest possible quality it can be.
We Dry Age our meat for a minimum of 28 days before our expert butchers cut them into steaks, within three weeks the steak loses 10% of its weight.
Water is lost from the front and the back of the meat but the fat and the bone on the sides makes these areas waterproof. As the meat Ages in the Dry Age Chamber it becomes darker in colour.
In this specialist finishing process, bone in beef must comply with an industry grading standard with fat levels of 4L to 5H.
The fat helps to retain the moisture in the meat and produce the fatty, nutty smell we all adore.
“Our ‘Dry Aged Bone in Beef’ is carefully aged within a dedicated UV air filtration, refrigeration room. Highly restricted access and a slow maturation process allows the beef to develop the nutty and slightly sour flavour sought by leading chefs to delight their discerning diners.”
— Rick Altham, Operations Director
