Ageing Meat: international food buyer’s perspective

Ageing meat is an age-old practice used to enhance the flavour and tenderness of beef, lamb, and game. It’s a process that transforms a cut of meat into a rich, succulent delicacy, prized by chefs and food lovers worldwide. For international food buyers like AI First Trading, understanding the nuances of ageing meat is crucial, especially since the process can take place during long-distance transport. In this blog, we share more about what ageing meat is and how it works and benefits plus some practical advice on ageing meat that our founders received from Michelin star chefs at a recent food festival.

What is meat ageing?

Meat ageing is the process of letting meat rest in controlled conditions. Natural enzymatic reactions in the meat break down the muscle tissues. There are two primary types of ageing:

1. Dry ageing: this method involves hanging the meat in a temperature-controlled room with specific humidity levels. Over time, the meat’s moisture evaporates, concentrating the flavour and allowing the meat to develop a complex, nutty taste.
2. Wet ageing: more commonly used in commercial settings, wet ageing involves vacuum-sealing the meat in plastic. The meat is stored in a chilled environment where natural enzymes tenderize the meat without the moisture loss seen in dry ageing. This method is faster and can be done more easily during transport.

How meat ageing occurs during transport

For international buyers who source meat globally, the time between slaughter and delivery is crucial. Long transportation times, especially across continents like Australia and Europe, can serve as part of the ageing process, maximising both efficiency and quality. During shipping, especially with modern refrigeration and vacuum-sealing techniques, wet ageing can occur seamlessly.

Proper handling and controlled environments are key to successful meat ageing during transport. Meat must be kept at a consistent, low temperature (around 0°C to 1°C) to ensure safety while allowing the enzymes to break down proteins and tenderise the meat. Vacuum-sealed packaging protects the meat from exposure to air and moisture, which makes wet ageing during transport more effective.

The benefits for producers

Ageing meat during transport provides two-fold benefits for producers. First, it saves time, as the meat arrives at its destination already aged and ready for sale or further preparation. Second, it reduces costs, as there’s no need for additional ageing infrastructure at the destination. This allows for a more streamlined supply chain and better margins.

In conclusion, ageing meat, whether done through dry or wet methods, is a valuable technique that enhances both flavour and tenderness. With modern transport solutions, international food buyers like AI First Trading can leverage the shipping time to age meat efficiently, ensuring that high-quality, flavourful products arrive ready for consumers to enjoy.