Everything you need to know about our aged beef steaks in Derby.

Aged beef has been rising in popularity over the years and if you’re an avid meat eater then it’s a must for you.

Ageing beef improves two major characteristics of the steaks. It intensifies the flavour and improves the tenderness resulting in an incredibly beautiful steak.

The Ageing Process

Derbyshire aged beef steak t-bone

The ageing process breaks down the collagen in the beef which can make a steak tough and unpleasant. Collagen holds the muscles fibres together and when these break down all you have is the protein left which is incredibly tender.

Depending on how the beef has been aged it also adds to the flavour. Dry-ageing allows the enzymes to get to work creating a beautifully complex flavour that mixes savouriness, sweetness and some bitterness that wasn’t there before.

Typically, a steak is aged anywhere between 25—32 days and in some cases even longer. If you had two steaks next to each other, one aged, and the other fresh, it would be easy for you to guess which is which.

Wet Aged Beef

Wet aged beef is a common way to age steaks but isn’t usually talked about. This method is used a lot by supermarkets where the meat is vacuum packed and left to age in its own juices, hence the name.

Wet ageing takes less time than dry-ageing and helps improve the tenderness of the steak. Because it sits in its own juices the steaks retain a strong minerally taste. This method is often preferred as a way to advertise steaks as aged, however, it doesn’t have an impact on the flavour of the beef.

Dry Aged Beef

dry aged beef butcher Derby

Dry aged beef is the preferred method for ageing steaks at the Belfry as it produces incredibly rich qualities in the meat.
Dry ageing works by exposing the beef to air in a carefully controlled environment with precise humidity and temperature levels. Typically, the beef is placed on racks or is hung to allow the air to circulate around the beef.

This process has the biggest and best impact on the flavour of a steak. As the moisture content in the beef slowly reduces it concentrates and saturates the natural flavour.

Dry ageing involves considerable expense, as the beef must be stored at near freezing temperatures and have strict humidity controls.
As a result, this type of ageing isn’t common in supermarkets due to the cost, time needed, and the reduction of the size of the steaks. However, it results in some of the best steaks you can experience and that is why we only serve 32 day dry-aged beef.

Take a look at our steak menu and find out more.