Time brings a tender change

DISCOVER the delights of dry aged beef With Eumundi Meats. This finely-honed skill of dry ageing meats is a traditional process that produces beef with a remarkable depth of flavour and is a skill that is only mastered by a few.
In an exciting first for the Sunshine Coast, Eumundi Meats has imported their very own state-of-art dry age cabinet direct from Italy.
This ultimate temperature and humidity controlled unit enables them to provide beef that has been aged to the peak of flavour to chefs and food lovers alike.
Owner Jon McMahon explains the process.
“With dry ageing, cuts of meat are hand selected with only the very best marbled, pasture-raised and finished British breed sections being placed in the cabinet for this process. Our dry aged beef is abundant in marbling to ensure the mouth-watering flavours our customers have come to expect. The process is typically 14-21 days, but can be up to a month or longer.
“Our cabinet provides conditions where a balance of time, temperature, air circulation and humidity has been set. Over time, a protective ‘crust’ forms over the meat and it loses up to one-third of its moisture content due to water evaporation. This helps to concentrate the flavours and has a dramatic impact on tenderness. Prior to preparation, the crusted surface is trimmed off before packaging revealing succulent deep red beef.
“There is a real art in achieving the ultimate balance between complexity of flavours, juiciness and tenderness. Dry aged beef possesses a uniquely nutty and buttery flavour that makes it a distinctive choice for the discerning buyer.
“We recommend that the perfect dry aged steak is not overcooked – medium rare is the optimum and paired with a McLaren Vale Grenache. Just like making a fine wine or cheese, the dry aging process turns an exceptional cut of beef into a gastronomic delight.
“We also have created our signature dry aged beef burger that is created from selected cuts from our dry age cabinet. Our burger has the same great nutty and buttery taste that you expect from dry-aged beef in a burger.”
Discover the tastes of dry aged beef at Eumundi Meats, located in Belmondos Organic Market, 59 Rene Street, Noosaville.