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16/10/2014
The BBC Visit Aldens' New Dry Ageing Fridges


Aldens have embraced numerous big changes to their premises over the course of 2014, all so that we can continue to offer our customers the best produce.

Our customers asked for Dry Aged Meat and our customers got it! Earlier this year we opened our own Dry Ageing fridges. Although this was a big decision, in turn it was an easy one. Our sole aim is to be at the forefront of quality meat production that goes above our customerís demands but also satisfies the ethical, environmental and economical appetites of the greater population.


Dry Aged meat has long been a hallmark of quality butchers and restaurants. The process is costly but in our minds, worth it. It is for this reason you will rarely find Dry Aged meat in your supermarket or be able to buy it off the shelf, except from butchers such as Aldens.

What is Dry Ageing?

Dry ageing involves hanging meat or storing it in a carefully controlled environment for between 15 and 28 days. At Aldens, we pride ourselves at holding meat for as long as possible before itís made available to our customers. Aldens meat is Dry Aged for a minimum 28 days.

Why is it more expensive?

The meat is often stored close to freezing temperatures and the process also causes a significant loss of moisture, which therefore affects cost price.

The meat chosen must be of high quality to begin with. The best meat will have a high fat content with even marbling so that the end result will be unbeatably tender.


What does Dry Ageing do to meat?

During the course of the 28 days, natural enzymes that already exist in the meat break down the tough collagenous tissues that bind the meat together increasing the meatís tenderness. Moisture evaporates from the muscle tissue causing a deepening and concentration of the meatís natural flavour.

The result is a cut of meat that is an ultimate version of the original product; thatís melt in the mouth tender and deliciously flavoursome.


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