What makes Wagyu beef even better? Dry ageing it! You see, when you dry age Wagyu beef, all you’re losing is the water content. Not only does that mean intense flavour but it also means you’re paying purely for beef and that glorious, mouth-watering, nutrient-rich fat marbling … not water!
Drying sheds about 25 to 30 percent of the meat’s volume by weight; water weight. It’s exposed to cold air over a period of many weeks which allows the natural enzymes to break down the muscle tissue. There’s another way of ageing meat and that’s wet-ageing. It’s enclosed in a plastic cryovac bag and it kind of ‘raw-stews’ in its own blood. Mmm, tasty. That’s why wet-aged Wagyu often tastes slightly metallic – all that raw iron – and it simply doesn’t have the same flavour profile as dry-aged. Plus, wet-aged Wagyu is usually shipped in the cryovac bag and is a bit messy and gruesome to deal with.
Now, dry-aged Wagyu, on the other hand, is an absolute pleasure to receive, handle and cook. Once the dried ends are thinly sliced off, the stunning meat is revealed, with all its magnificent, irresistible marbling. As soon as you see it, you just want to get it on the grill or the barbecue and hear it sizzle! Or, do what we do. We’ve tried our hand at sous vide and the results are incredible. MasterChef has nothing on us!