Traditional dry-aged beef proves hit with consumers

A centuries-old method of maturing beef, produced by a select group of British farmers, is now on sale at Waitrose branches across the UK. 

Aberdeen Angus Dry Aged Beef has already proved to be popular following a surge in sales this year of 33% (year on year).

Previously only available in a handful of UK stores, Waitrose is now offering the dry-aged beef at all its service counters, where meat specialists offer advice on choosing, preparing and cooking this delicious style of beef.

The specialist beef is produced by a group of farmers in Scotland, England and Wales; most have worked with Waitrose for many years and are part of the dedicated producer group – the Waitrose Aberdeen Angus Beef Scheme – that supplies these cattle to Waitrose.

The four Scottish farmers producing dry aged beef are based in the Borders and Dumfries and Galloway.

In common with other Waitrose producers and suppliers, they work to the highest standards of quality and animal welfare and every cut of beef can be traced back to the farm where it was produced. All Waitrose beef comes from British farms.

Traditional dry-aging is a centuries old method of creating beef that is tender and full of flavour. Every cut is selected by a specialist butcher who ensures that only the most suitable carcass for dry-ageing is chosen.

The selected beef is then carefully wrapped in muslin and hung on the bone in a closely controlled, dry environment allowing natural enzymes in the meat to break down the fibres, increasing its tenderness. Over time the moisture in the meat evaporates and the flavour intensifies.

It is matured for a minimum of 21 days in a low humidity dedicated chiller (controlled environment) at a constant temperature. This delivers dry-aged beef that is consistent in quality.  

Once matured, each cut is prepared by hand. Cuts of meat available in the Dry-Aged range year-round include sirloin steak, rib eye steak and wing rib of sirloin, the ultimate beef roasting joint.