The perfect piece of meat is all about perfect timing
Most things are just a little bit better when they’re slightly more mature … and that includes your meat. The concept of dry aging meat is not a new one, however Pick ‘n Pay Ballito recently attained state-of-the-art imported German Dry Ager cabinetry and the results are phenomenal.
The texture of dry-aged meat is softer and more tender and the flavour more intense. Simply put, dry aging meat is the best way to improve the meat – taking it from good to exceptional.
One of the reasons Pick ‘n Pay Ballito head butcher Wayne Davis has waited so long to acquire an aging cabinet, he says, is because he was waiting until he could get his hands on the very best-of-the-best.
When a local South African supplier started importing the Dry Ager from Germany at the beginning of this year, they knew it was the right time. “The Dry Ager is a completely bacteria-free environment in which the meat can mature. While you may have bought dry aged meat in the past elsewhere, chances are the meat was not completely bacteria-free.” Even when the cabinet door is opened, Wayne says, the advanced technology renders it bacteria free after the door is closed again.
Pick ‘n Pay Ballito mature their meat for up to 28 days, with an extra 7 days per grade of meat. And they are offering a wide selection of types of meat and cuts, including beef, pork, game and lamb.
“The dry aging process breaks down the collagen and muscle, making the meat much more tender and sweeter. Maturing it really does change the meat for the better,” says Wayne.
So, what’s the best way to prepare a steak for the braai…? Well, if you’ve got a good quality, dry aged mature piece of meat, the best thing to do is simply light the fire, rub it with coarse salt and you’re ready to go! Make sure you add a good bottle of red to seal the deal!
