To allow your meat to tenderise and for it’s full flavour to develop, we can hang it in our refrigerators for as long as you require. This allows your stock to dry age in a traditional fashion. We will only vacuum pack your stock after it has been allowed to dry age for the period that you specify and then only if you’ve specifically requested it. The longer we dry hang it for, the more tender it becomes – especially the beef! Our refrigeration runs between 0-2˚C – the optimum temperature range to allow your meat to mature.
We have over 13,000ft³ of space in our 4 refrigeration units and a thorough labelling system to ensure that you receive only your prime stock back from us.
We recommend as standard hanging durations:
- BEEF → 21-28 days
- LAMB → 10-14 days
- PORK → 4-14 days
Please contact us to discuss this, as ever, we offer a completely bespoke range of options to fulfill your individual requirements.
