All posts in Meat cutting guide

Dry aging meat cuts

The old art of dry aging

Dry aging is a process suitable for whole meat cuts, that are still on the bone.

There are three very important factors that you must keep in mind to be able to dry age properly.

Correct temperature

The aging temperature is the most important factor, your fridge or room should be between 1 and 4 C. If the temperature is to low the meat will freeze and the aging process will stop, and if the temperature is two high the meat will spoil.

Correct humidity

The ideal humidity is between 75 and 85; this will give you longer aging time before the meat is too dry and the “crust” to hard. If the humidity is to low the cut of meat will dry out, and if it is too high the meat will spoil.

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The Real Beef!!!

To really appreciate real beef, you have to come face to face with it in the unprocessed form, the head and tail, the offal and of course the reason why we have all these products, THE WHOLE CARCASS.

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Breaking down a lamb: Part 1

Breaking down a lamb: Part 1

This is the start of our cutting guides:

Front Half of the lamb.

This is a step by step guide on how to break a lamb front half into primal portions. This is the way I do it, and I find that you have much less offcuts and waste, so give it a try. Most of the cutting is done with my butchers saw and boning knife. (We will share our tools with you soon.)

The Neck section:

Step 1 Neck section: First cut through the flesh of the neck to reach the neck bone.

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