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Since 1946, our beloved butcher shop on Main has been providing the community with premium meats sourced from the best local and international suppliers. We’re known for our local grass-fed beef, Japanese A5 Wagyu, and our show-stopping Tomahawk steaks, but perhaps what sets us apart most of all are our expertly crafted dry-aged steaks and house-made sausages. Today, we want to pull back the curtain on one of our proudest specialties, and take you on a journey into the fascinating world of dry aging.

First, let’s answer the question: what exactly is dry-aged beef?

What is Dry Aging?

Dry aging is a process by which large cuts of beef are aged for several weeks to several months before being trimmed and cut into steaks. This might seem straightforward, but it’s a carefully controlled process that requires a specialized environment with specific temperature, humidity, and air circulation settings. Our steaks are typically 30+ days, typically 45+ days.

Beef cuts are stored in our specialized dry aging coolers, where they are exposed to the open air. This setup allows moisture to slowly evaporate from the meat, concentrating its flavour, while the natural enzymes present in the beef break down the muscle fibers, making the meat more tender.

Why Dry-Aged Beef Tastes Better

Now onto the million-dollar question: why does dry-aged beef taste better than its non-dry-aged counterpart?

  1. Flavor Concentration: As the beef dry ages, water within the muscle evaporates, reducing the weight of the beef by up to 30%. This might seem like a downside, but it’s a crucial part of what makes dry-aged beef so extraordinary. The reduction in water content results in a concentration of flavor. The meat’s natural, beefy taste becomes more pronounced and rich, creating a unique profile that you can’t find in fresh cuts.
  2. Tenderization: The natural enzymes present in the beef muscle play a vital role during the aging process. These enzymes break down the meat’s tough connective tissues, resulting in a more tender piece of beef. This enzymatic action not only makes the meat more enjoyable to eat, but it also enhances the beef’s flavour, as it allows the fats and proteins to mingle and react in new, delicious ways.
  3. Unique Flavor Development: The microflora (or good bacteria) on the meat’s surface during dry aging also contribute to the unique flavour profile. They help break down fats and proteins into new compounds that give the dry-aged beef a distinct, complex flavour, often described as nutty, buttery, or even slightly funky.

Dry-aged beef is an exercise in patience and expertise, but the resulting depth of taste and tenderness of the meat are unmatched. While the process reduces the beef’s weight and requires significant space and time, making it a more expensive option, it is an age-old practice we stand by for providing an unparalleled beef experience.

We offer a wide selection of dry aged steaks including:

  • dry aged sirloin
  • dry aged ribeye
  • dry aged new york strips
  • dry aged rib steaks

At our award winning butcher shop, we take pride in our knowledge, skills, and commitment to offering the best to our customers. We are firm believers that to taste a well-prepared dry-aged steak is to understand the magic that this process brings to the table. Once you’ve tried our dry-aged steaks and beef cuts, you’ll realize why this ancient practice has survived and thrived in the world of gastronomy. We welcome you to stop by and experience this pinnacle of butchery for yourself.

Please note: Reserve your rib or loin section section to guarantee availability!
Windsor Meats is a full service butcher, meaning we carry hard to find products that is rarely found elsewhere in Vancouver. Dry aged beef and dry aged steaks, rare yet beloved by meat connoisseurs is one of our specialties.

We have a large 500 square feet cooler that maintains the right moisture and temperature level to properly dry age large racks of beef. Dry aged beef is prized for it’s intense beefy flavour and tenderness but takes a long time to get it to the proper condition.  We age our beef from 28 and up for the meat to reach it’s optimal level.

Dry aging steaks removes excess moisture and allows the connective tissues in the beef to break down, acting as a natural tenderizer. The beef steaks shrinks as the extra moisture slowly evaporates and the beef’s flavour really comes through making for a rich and sumptuously meaty taste.

TAGS:dry aged wagyu, dry aged sirloin steaks, dry aged ribeye steaks