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organic aged beefAt Gary’s Quality Meats we have our own purpose built cool room where you can actually see the beef being aged through a glass wall. We use only the very best free range and organic beef and age it for the optimal time. We supply many of Melbourne’s finest restaurants, as top chefs know there is no substitute for properly aged beef. Next time you’re in the shop remember to buy some to take home and try, you’ll be very pleased you did!


Following is an article from The Australian Butcher’s Voice magazine about aged meats:

Dry Aging A Science and an Art

Dry Aging is not a new technique, in fact until developments in chilling and vacuum packaging in the 1960’s dry aging was a common way to prepare meat for long term storage and transport. Traditionally, dry aging was carried out by hanging the entire carcase, quarter or cut in a cool room.

Dry aging techniques vary depending on desired flavour,the percentage of moisture loss and the time the meat is allowed to age, which is typically 7 to 14 days. or longer.

To get dry aging right the key factors you need to consider are of aging, storage temperature, relative humidity and air flow. These are critical as they relate to development of flavour, shelf life, product shrinkage and potential loss due to microbial spoilage. For these reasons dry aging meat is considered a science, and an endeavour that should not be entered into lightly.

aged beef melbourne

Our Purpose Built Aging Room

When dry aging, primal cuts should be hung or placed on racks in a specially designed room away from other meats and fresh produce to prevent contamination. The cuts must be kept separated so that air can circulate freely around surfaces. Dry aged meat is typically stored at a controlled temperature of around -0.5 C to 3 C with a relative humidity level adjusted between 75% and 85%. The specific parameters chosen depend on the required duration of aging and the desired flavour outcome.

In this environment the meat will develop a characteristic ‘crust’ while also losing moisture. This results in yield loss of up to 8.5%. For this reason most people dry age meat on the bone to protect it as much as possible from shrinkage and deterioration. in preparation for service the crust needs to be trimmed to make sure the product you are serving is safe for customers. That’s why dry aged beef comes at a premium and is a science and an art.




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Following is an article published on Ezine Articles about Dry Aged Beef.

If You Haven’t Tried Dry Aged Beef, You’re Missing Out

By Trish Scott Co-Author: Arvana Robinson

Aging, or conditioning, of beef is a completely natural process that adds flavour and tenderness to the meat. If beef is allowed to age, the natural enzymes in it will break down the tougher components of the meat fibres. The longer it is aged, the more tender the beef becomes.
So how do you find dry-aged beef? It is served in some upscale hotels and restaurants, and you may be able to find a local producer so you can cook your own. Check your local farm listings for naturally-raised beef, or do a web search for “dry aged beef” in your area. You may be able to buy some directly from the farm, at a price that’s not much more than you would pay at retail.
And you’ll be discovering a new world of beef flavour – like our grandparents used to eat.
There are two methods used to age beef: dry-aging and wet-aging:


This is the most effective, time-tested and old-fashioned method. To dry-age beef, the whole sides are hung in a cooler where the right conditions of humidity, temperature and air movement are kept accurately – usually 1-3°C and 75-80% relative humidity.
While dry aging, the beef is protected by its outer layer of fat and bones. After around three weeks, when the beef has become tender and amazingly flavourful, the outer fat is trimmed, and the meat is butchered into individual cuts.


Most commercial beef operations, who generally supply supermarkets, don’t age their beef at all. The ones that do use a process called wet aging. Wet aging seals individual cuts in vacuum-packed bags so they can be shipped without spending time on aging the meat. The idea is to use vacuum sealing to give the same kind of protection as the fat in the dry-aging process for hung sides of beef.
Wet-aging has the disadvantages that the meat can’t breathe, and that it remains at a high moisture content during aging. It does become more tender, but it tends to take on a slightly sour and metallic taste that comes nowhere close to the rich, full, aromatic flavour of dry-aged beef.


If you see beef in vacuum bags, it has been wet-aged. And if it’s on a styrofoam tray with cling-film, it hasn’t been aged at all. Either way, you’re missing out on a whole new level of flavour.
Most beef in stores today isn’t aged at all – the packaging factories take in whole animals on one end, and spit out packaged beef at the other. So you may never have had the opportunity to try the gourmet flavour of naturally aged beef.
So do yourself a flavour, and do a search for dry-aged beef in your area. Your family and guests will be blown away!
Trish Scott and her husband Dean produce naturally-raised, dry-aged beef from their family farm in Ontario, Canada. If you are within the province of Ontario, you may want to order some of their gourmet natural Angus beef online at http://www.whisperingmeadows.ca.
Article Source: http://EzineArticles.com/?expert=Trish_Scott

Gary’s Quality Meats | Organic Butcher Melbourne
515/163 Commercial Rd, South Yarra VIC 3141
(03) 9826 0815