All good things take time

Gary’s Meats has experiment with the aging process for the best part for over 30 years and we have found the prime amount of time.

The two main purposes of aging meat is to enrich the flavour and beat the tenderness into the meat and this all happens within a six week process.

Forcing these changes to occur involve first keeping the temperature low, lower than any of your fridges can go, at a consistent rate, that being between (-0.5 – 1.5). Any large fluctuations will result in bacteria.

Another key component in this time is airflow, circulation of air is ensure fresh and clean air is continuously moved. Relatively between 0.2 to 0.5 m/s.

Finally one that is considered especially difficuly is prime humidity conditions too much humidity will result in mould, not enough will result in drying too fast. What Gary has found is a relative humidity of 75 to 85 per cent.