We've been keen for some time to explore the magic of dry-aged meat (spurred on by delightful meatscapades at Chophouse and Rockpool). The journey of allowing meat to hang and mature within a humidified, temperature controlled environment brings out a unique meatiness.
So with the assistance of Darling St Meats Head Butcher Chris Mumme we selected a fine looking rack and waited. We waited for 8 weeks while our beautiful piece of meat aged, matured, and reduced in water content.
 |
| after 8 weeks, the meat was so tender you could push your finger through daily. |
This was thigh-slapping, yeehawing fantastically meaty meat. We kept it simple. Roasted, with red wine gravy, duck fat potatoes, dutch carrots, and steamed buttery green beans. This was meat which brought out the caveman in each of us. it was primal and it was fantastic.
No comments:
Post a Comment