The Cut: Aging Notes

With over 30 years in the food service industry, we’ve built amazing relationships, expertise, and tips and tricks - and we want to share that with you.

We’re uncovering the secrets of our specialised services with some of our key customers, celebrating the tried-and-true techniques of some of the greatest chefs in the industry, and shedding some light on the up-and-coming creative talent we’re lucky to work with.

Dry-Aged-Feature

Dry-Aged Meat, Explained

Aging Notes
In the early parts of the 20th century, dry-aging was the norm. You’ve seen countless images of beef carcasses hanging around the edges of market stalls. Of course, as time went on, the production of dry-aged beef became more sanitary, and up until the 1970s it was the standard for aging meat. However, the introduction of...
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