Over the years, the culinary world has seen countless trends come and go, yet some practices have stood the test of time. Dry ageing beef is one such tradition, a process that predates our modern conveniences, harking back to a time that we discovered matured meat was not just a way of keeping it edible, but was much improved by the process.
Today, we take you on a journey of tradition from the pastures of our trusted Scottish farms to the carefully controlled Himalayan salt ageing chambers where we craft our Prestige Collection. As our Master Butcher Mark Farquhar puts it “Dry ageing with Himalayan Salt allows the rich flavour of the beef to develop while natural enzymes break down the fibres until it’s ready to melt in your mouth. It’s a taste sensation like no other. Dry ageing in this unique way is not a simple process – but the results are absolutely worth it. I’m sure you and your guests will agree once you’ve had a chance to sample these luxury steaks”. Let’s delve into the meticulous process that makes our Prestige Collection, extra special: dry ageing. First naturally, and then finished in our state-of-the-art Himalayan salt chambers.
The Timeless Tradition of Dry Ageing
Dry aging is a practice that dates back to early civilizations, a time when people discovered that matured meat provided a more enjoyable culinary experience. It involves 'hanging' the meat to mature under meticulously controlled conditions, ensuring it doesn't spoil. The knowledge of when to age, how long to age, and under what conditions, is not something that's easily acquired, it takes an experienced Butcher with patience and skill to understand these nuances and determine when a cut of meat has reached the peak of its perfection.
Understanding the Dry Ageing Process
Two major transformations occur during the dry ageing process. The initial phase involves the evaporation of moisture, which concentrates the beef's savoury character. Simultaneously, a subtle, less visible process occurs. The proteins in the meat begin to break down the muscles, enhancing the texture to create a more tender cut of meat and infusing an almost buttery depth of flavour.
As a result of this dual process, a dark crust forms on the exterior of the meat, acting as a natural barrier. This 'crust' is then carefully trimmed off before the meat is cut into steaks or roasts. It's a complex process, but as our Head of Butchery, Dave Bergin, puts it, "The tenderness is enhanced in the salt chamber as the meat’s muscle fibres and tissue relaxes. As the colour darkens, the flavour profile improves. The result is superb.”
The Prestige Collection: A Cut Above
For the steaks that proudly bear the name of our Prestige Collection, the dry ageing process begins with a natural ageing period of 14 days. The meat is then placed in one of our three state-of-the-art Himalayan salt chambers located in our Aberdeenshire butchery for an additional 21 days. These chambers, lined with blocks of pink Himalayan salt, serve a unique purpose. The salt helps to draw out the moisture from the air, allowing the meat to dry naturally. As the moisture in the meat reduces, the taste intensifies, offering a rich, deep flavour that is unachievable through other means.
The process of dry ageing is an art form, showcasing our commitment to maintaining the highest standards for our Prestige Collection. Every cut of beef we select for this process is handpicked from the finest heritage breed PGI (protected geographical indication) Scotch Beef reared on trusted Scottish farms, specifically from Aberdeen Angus cattle.
With careful consideration of the size, shape, and fat content, our expert Butchers ensure that only the highest quality beef enters the dry ageing process. We use our local heritage breed, Aberdeen Angus, renowned for their marbling of fat throughout the meat. This marbling is what brings a mouth-watering flavour to the meat as it melts during cooking, effectively marinating the beef from within and ensuring a succulent and flavoursome result.
The timing of maturation is crucial to the dry ageing process, but equally as important is the condition under which the meat matures. Our beef is stored at a precise temperature, with close attention paid to the humidity and air flow. a humidity level maintained between 82-85%, and an air flow of 1-2 metres per second. The meat is turned every 2-3 days, ensuring it matures evenly. With the same precision, our team professionally freezes each cut at the exact moment it reaches its peak flavour and texture, preserving its freshness so that it arrives at your table as pristine as it was at the moment of leaving the Butcher's block.
Producing dry aged beef requires a level of dedication and commitment that goes beyond the norm, and this is precisely why it forms our Prestige Collection. It's not just about delivering a superior product, though. The dry ageing process exemplifies the traditions and techniques of high-class butchery, traditions that are woven into the fabric of Donald Russell. We've built our reputation over almost half a century, becoming one of Britain's leading quality food providers with a strong heritage in butchery.
Food is our passion. It's more than just nourishment; it's an expression of our care for those we hold dear. Our Prestige Collection is a symbol of this commitment, a way to transform your meals into memorable occasions. At Donald Russell, we're not just offering you exceptional cuts of meat; we're providing a piece of Scottish heritage, straight from our home in Inverurie to yours.
With our Prestige Collection, we invite you to savour the true taste of Scotland, to appreciate the craft of our experienced Butchers, and to experience the unmistakable difference quality ingredients can bring to your table. From the fields of Aberdeenshire to the dinner table, it's a journey that we're honoured to share with you. Join us and make every meal a special one.