Murphy’s Dry Age Beef
The art of dry ageing beef the Murphy’s way…
Dry aging is a slow, traditional process for aging fine meats. The procedure uses dry air from Himalayan Salt Bricks, causing the natural enzymes in the meat to break down the muscle fibre, which enhances the meat tenderness and produces the perfect steak. At Murphy’s Butchers we have been Dry Aging Meat for generations, using only the “original’ dry aging process…
Hanging Meat
We do things a little differently than other producers. After our animals are killed they go into the cooler as hanging sides of beef. We hang our sides in the cooler for 24 days or longer at very precisely controlled temperature, humidity, and airflow. Most beef producers let the sides hang and cool for 24-48 hours and then bone out and vacuum pack the meat into plastic bags in a process called wet aging.
Scientific Process
Dry aging is the process of hanging beef carcasses, sub-primals or placing unpackaged primal cuts in a refrigerated room and left to age for several weeks or even months at controlled temperature, relative humidity and air flow. The key effect of dry aging is to concentrate the flavour that can only be described as “dry-aged beef”. During the dry aging process, the juices are absorbed into the meat, chemical breakdown of protein and fat constituents also occur.
Flavour
Once the animal is slaughtered and the control systems in its cells stop functioning, the enzymes begin attacking other cell molecules indiscriminately, turning large flavourless molecules into smaller, flavourful fragments. They break proteins into savoury amino acids and fats and fat-like membrane molecules into aromatic fatty acids. All these broken-down products contribute to the intensely meaty, nutty flavour of aged meat that differs greatly from fresh meat.
Texture
Dry aging is a slow, traditional process for aging fine meats. The procedure uses dry air from Himalayan Salt Bricks, causing the natural enzymes in the meat to break down the muscle fibre, which enhances the meat tenderness and produces the perfect steak. At Murphy’s Butchers we have been Dry Aging Meat for generations, using only the “original’ dry aging process…
Time
We do things a little differently than other producers. After our animals are killed they go into the cooler as hanging sides of beef. We hang our sides in the cooler for 24 days or longer at very precisely controlled temperature, humidity, and airflow. Most beef producers let the sides hang and cool for 24-48 hours and then bone out and vacuum pack the meat into plastic bags in a process called wet aging.