Experiences in taste and texture are what Farmison & Co is
all about, providing high quality meat that produces sensations on
the palate and in the mouth. That's why every cut of beef, lamb or
pork is not just sourced from those with impeccable farm
stewardship and incredibly high standards of animal husbandry, it
is also then brought on to produce the best depth of flavour it can
Dry aged beef is recognised the world over as the process that
produces remarkable quality by locking-in the characteristics that
delivers consistently tender and unmatched beef flavour.
Restaurateurs are in no doubt and will without question always
favour dry aged beef for its constant delivery of class from grass.
Farmison & Co want to bring the best quality of every type of
meat and it's why they spend so much time and effort providing
restaurant quality beef for home consumers.
Why is dry aged beef so popular?
Let's start by saying this. Beef is a fantastic, flavoursome
meat and whatever Farmison & Co stocks you can rest assured the
quality will be there, particularly from the native Heritage breeds
of the UK including Highland, Aberdeen Angus, Galloway and Beef
Native breeds take longer to reach beef standard maturity and
they are rightly given time to do so, dry aging is another form of
maturity process that ensures everyone of a taste that will
Dry aging is popular among those who particularly know their
meat because of the increased tenderness, flavour and taste
sensation it brings about. Specialist steak houses, top restaurants
and upscale butchers are all united in their opinion that dry aging
provides a quality of beef unsurpassed by other processes.
What does dry aging do to the meat?
Here's the slightly scientific part. Dry aging means the meat is
exposed to the air after already being hung previously at the
abattoir for perhaps three or four weeks. At Farmison & Co it
is then hung on the bone for a further specific time at a
controlled temperature, humidity and air quality. This is the tried
and trusted traditional way in which meat ages naturally.
This process provides dehydration that sees moisture evaporate
from the muscle and the resulting desiccation through oxidation of
fat and other fat-like molecules creates a greater concentration
and saturation of the natural meat flavour and taste. The meat's
natural enzymes break down the connective tissue in the muscle that
brings about greater tenderness. In short, your taste experience is
enhanced massively as you are consuming extremely pure meat
Dry aged vs wet aged
All fresh meat is aged for at least a few days and up to several
weeks to allow the meat's natural enzymes to break down the muscle
tissue, where dry aged meat differs to the meat purchased in a
supermarket is that supermarket meat is generally wet aged and
therefore, as you might suspect, contains more moisture (water
content) leading to a less concentrated taste than dry aging and
far greater shrinkage of the meat during cooking.
Good things take time
Dry aged meat is typically not sold in most supermarkets because
it takes much more time and effort, plus the resultant reduction in
moisture content would reduce the sale price of the meat in a
vac-pack on their meat counters as they can earn more for wet aged
meat where customers will be unaware that the meat they are paying
for has a much higher moisture content and therefore contains more
water. In some cases up to 30 per cent of the meat bought from a
supermarket vac-pack is water.
There is an opinion among some that supermarkets are more
concerned with weight of the meat rather than the quality of
flavour that comes from dry aging. Wet aging also brings no
oxidation of fat, which means there is no development of what are
regarded as the desirable flavours that come from only dry
the farmison & co approach
Tender, flavoursome meat that you will remember fondly for some
time to come and will lead you back to Farmison & Co for repeat
orders or to try other produce from farmers who care about their
animals is a real long term plan. That's why all Farmison & Co
meat is dry aged. It certainly takes longer to reach the perfect
taste that is desired but the feeling is that this time spent is
more important than haste where quality meat and full flavour is
Co-founder Lee Simmonds comments: 'Many people who still buy
their meat from supermarkets think they are buying something good
after selecting from various vac-packs, mainly by looking at the
colouring and size of what they have in their hands, but the amount
of moisture contained within the meat is in my opinion like ruining
a fine malt whiskey with more than a nip of water.'
'For us, meat is all about taste and the good feeling you get
when you've had a great cut of meat. Our dry aged meat is simply
the best by virtue of the traditional values we use in its
production. If you're having a party, with guests around, and you
want to impress there is nothing better than a cut of fabulous dry