Wet Ageing vs Dry Ageing

AGEING

Tenderization by ageing occurs through the breakdown of some structural proteins within the muscle tissue. The muscle fibres are slowly broken down & become weakened, and therefore more tender through the action of enzymes that occur naturally in the meat. This occurs regardless of whether the meat is held as carcases or vacuum packed, so long as the meat is not frozen. The ageing effect is different for various muscles - those with connecting tissues age faster. Ageing is also utilized to reduce variability in quality.

There are 2 main methods of ageing:
DRY: On the bone - by hanging carcases
WET: Vacuum packed

WHAT IS VACUUM PACKED (WET) AGEING?

Vacuum packaging significantly extends the shelf life of chilled meat & allows ageing to continue uninterrupted. It also offers simplicity of storage & handling, as well as improved hygiene. This process provides an airtight, moisture-proof package that protects the meat from oxidation, dehydration & evaporation during storage. Chilled meat is packaged into special bags which then have the air removed & sealed to a snug fit. the oxygen free environment inhibits the growth of spoilage bacteria while still allowing the natural tenderizing process of ageing. The ageing process rate of vacuum-packed decreases with time, with about 70% of the improvement in tenderness occurring in the first 10 days at 0°c. a slightly sour or milky odour is sometimes present when the bag opens, which is a result of the natural maturation process within the package. It will disappear within a few minutes & does not affect the flavour of the meat.

WHAT IS DRY AGEING?

A traditional process whereby the entire carcass is placed in a cooler, generally around 3-8 degrees celsius with closely monitored air flow, temperature & humidity. The ideal time frame is 2-4 weeks. The purpose of this process is to allow the beef time to reach optimum flavour & tenderness. This can result in the loss of up to 45% of the moisture, therefore condensing the flavour. Enzymes within the meat break down the muscle & connective tissue, making it tender & producing a distinctive flavour.