{"id":9173,"date":"2020-09-28T14:16:13","date_gmt":"2020-09-28T12:16:13","guid":{"rendered":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/?p=9173"},"modified":"2024-05-28T11:41:53","modified_gmt":"2024-05-28T09:41:53","slug":"the-art-of-ageing-well","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2020\/09\/28\/the-art-of-ageing-well\/","title":{"rendered":"The Art of Ageing Well…"},"content":{"rendered":"

The perfect piece of meat is all about perfect timing<\/strong><\/h3>\n

Most things are just a little bit better when they\u2019re slightly more mature \u2026 and that includes your meat. The concept of dry aging meat is not a new one, however Pick \u2018n Pay Ballito recently attained state-of-the-art imported German Dry Ager cabinetry and the results are phenomenal.<\/p>\n

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 \u2013 taking it from good to exceptional.<\/p>\n

\"\"One of the reasons Pick \u2018n Pay Ballito head butcher Wayne Davis<\/strong> 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.
\nWhen 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. \u201cThe 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.\u201d Even when the cabinet door is opened, Wayne says, the advanced technology renders it bacteria free after the door is closed again.
\nPick \u2018n 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.<\/p>\n

\u201cThe 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,\u201d says Wayne.
\nSo, what\u2019s the best way to prepare a steak for the braai\u2026? Well, if you\u2019ve 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\u2019re ready to go! Make sure you add a good bottle of red to seal the deal!<\/p>\n","protected":false},"excerpt":{"rendered":"

The perfect piece of meat is all about perfect timing Most things are just a little bit better when they\u2019re slightly more mature \u2026 and that includes your meat. The concept of dry aging meat is not a new one, however Pick \u2018n Pay Ballito recently attained state-of-the-art imported German Dry Ager cabinetry and the […]<\/p>\n","protected":false},"author":115,"featured_media":9174,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[475,479,45,31],"tags":[2184,2185,2187,2186,2188],"class_list":{"0":"post-9173","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"category-people","9":"category-shopping-lifestyle","10":"category-sponsored","11":"tag-dry-aging-process","12":"tag-dry-aged-meat","13":"tag-head-butcher","14":"tag-pick-n-pay-ballito","15":"tag-wayne-davis"},"yoast_head":"\nThe Art of Ageing Well... - Get It Ballito & Umhlanga<\/title>\n<meta name=\"description\" content=\"The perfect piece of meat is all about perfect timing\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2020\/09\/28\/the-art-of-ageing-well\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Art of Ageing Well... - 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