AGED BEEF
at
CULLENS QUALITY BUTCHERS
Our Wicklow Beef is dry aged for a minimum of 21 days
because that's what makes it so tasty & tender!
What is 'Dry Aged' and why is is so good?
Almost all beef you see in a Supermarket is packed up and vacuum
sealed straight away after the animal is slaughtered.
The animal is broken down into the various cuts of beef,
such as Sirloin Steak, Fillet, Rib Roast and it is packed up and shipped off to
the Supermarket's distribution centre. Then it is usually on the shelf within a
couple of days. There is nothing wrong with this meat and in fact it always
looks fantastic, usually bright red in colour.
However a butcher usually has more time to properly look
after the carcass. When the animal is slaughtered, it's usually broken down
into smaller pieces, such as a 'side' of Beef, or a 'hind quarter'. The butcher
would then hang this side of Beef in the cold room for anything up to 21 days.
This allows the fibers and proteins to break down in the
meat and allows the flavours to develop. As the blood in the meat dries out,
the meat changes colour to a more darker or ruby red. This is a good sign of
its quality.
In Cullens we installed a window into our cold room and
we are proud to show off our Aged Beef hanging.
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