Butchers That Sell Dry Aged Beef?

Strider · Post by **Strider** » Tue Jun 11, 2013 10:25 pm

For Hobart people...

Huon Valley Meats have a limited number of 10kg boxes of 30 day dry-aged beef available this Saturday. $110 a box.

https://www.facebook.com/huonvalleymeats?fref=ts

LA1 · Post by **LA1** » Wed Jun 12, 2013 12:19 am

Hudson's and GRUB in Sydney specialise in dry aged Beef. The Meat Emporium will have their own line shortly. Red or White is another that do it here. There's prolly a fair few more

Meatman · Post by **Meatman** » Wed Jun 12, 2013 8:13 pm

Probably get attacked for this one too but here goes nothing.

Be careful people

Most butchers in Australia do not understand dry ageing and what has to be done past about 3-4 weeks to make this work.

Many open cryovac and then dry age which is not as good

It is very hard to properly dry age in humid climates and in winter when it is raining

Done properly it costs A LOT if it is cheap you are being conned

Expect to pay35-50% more for the real stuff, which is 20-25 shrink plus trim plus storage costs

LA1 · Post by **LA1** » Wed Jun 12, 2013 8:28 pm

Meatman wrote:Probably get attacked for this one too but here goes nothing.

Be careful people

Most butchers in Australia do not understand dry ageing and what has to be done past about 3-4 weeks to make this work.

Many open cryovac and then dry age which is not as good

It is very hard to properly dry age in humid climates and in winter when it is raining

Done properly it costs A LOT if it is cheap you are being conned

Expect to pay35-50% more for the real stuff, which is 20-25 shrink plus trim plus storage costs

Agreed, u definitely pay for it...worth every penny though IMO

Smokey · Post by **Smokey** » Wed Jun 12, 2013 10:46 pm

Thanks Meatman, Ive no problem with an expert giving serious advice such as that. Who would?
Also, dont most butchers who know what they are doing have cold and Humidity controled hanging rooms apart from there standard cool rooms?
Or can they do it in there single cool room as long as they keep it under control?

Meatman · Post by **Meatman** » Wed Jun 12, 2013 11:05 pm

To do it best you need a specialised room and if you ignore this is actually where most of the problems occur ( but not always)

It is easy to hang a hindquarter for a week or so but take it past that and green, grey fluffy and yellow moulds grow. White mould is ok if it is not fluffy. ( like cheese)

These moulds are not the end of the world but they decrease quality and can introduce off notes

It's easy in SA in summer to get a good result, I've never seen a good dry aged product in wld apart from Super butchers room at Eagle Farm ( under old owners)

Most of the truly horrendous stuff has been in restaurant "display' fridges esp in Melbourne

Even the good stuff looks and smells bad to some which makes it hard , ( just like ppl who don't like mould based cheeses)

My tip is if it has a "face" like jerky with perhaps a little flat white mould but looks like a prime steak inside then you are on a big winner

It is worthn50% plus more than the same meat that has not been properly aged

talisker63 · Post by **talisker63** » Thu Jun 13, 2013 12:37 am

God my local Coles has a dry aged beef cabinet on display with a variety of cuts. They will s.ice and trim to order!

Amfibius · Post by **Amfibius** » Thu Jun 13, 2013 10:24 am

talisker63 wrote:God my local Coles has a dry aged beef cabinet on display with a variety of cuts. They will s.ice and trim to order!

Where is your local Coles??

Bentley · Post by **Bentley** » Thu Jun 13, 2013 11:12 am

I will respectfully disagree with you on the special room (if you are talking commercial operations I understand), at least for small 7-8kg hunks I do...

Never had mold issues, that would scare the heck out of me on the meat...ham not so much, but beef...yowsa!

The rest, I could not agree more!

Meatman wrote:To do it best you need a specialised room and if you ignore this is actually where most of the problems occur ( but not always)

These moulds are not the end of the world but they decrease quality and can introduce off notes

My tip is if it has a "face" like jerky with perhaps a little flat white mould but looks like a prime steak inside then you are on a big winner

Meatman · Post by **Meatman** » Fri Jun 14, 2013 12:00 am

Bentley

I did say "best" not can only do in specialised room. I guarantee I get a "better" result in my room than nearly anyone else in Australia

Second I'm guessing you didn't do this in your main household fridge ie you did it in a special space.

The environment (not talking the fridge here the "place") you do this in makes a huge difference in a dry with winter snow area it is easy but I'm guessing it is a struggle for guys in Florida ( our equivalent is Qld)

talisker63 · Post by **talisker63** » Fri Jun 14, 2013 12:04 am

Amfibius wrote:
talisker63 wrote:God my local Coles has a dry aged beef cabinet on display with a variety of cuts. They will s.ice and trim to order!
Where is your local Coles??

Southland in Cheltenham VIC. It's atrial,store for new ideas. They have a specialty butcher with real butchers working there, will slice it up on demand.

Bentley · Post by **Bentley** » Fri Jun 14, 2013 3:20 am

Mine was just done in an outside fridge...What do you all run your RH% at? Or do you bother to control it at all? That is the only thing I have no control over.

MrBrown · Post by **MrBrown** » Fri Jun 14, 2013 1:36 pm

Jordos Chopshop in Canberra does 3-4 week dry-aged beef. Just buying some t-bones now

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