Aging

The “aging” of beef is a traditional practice done for the purpose of improving palatability. Its purpose is to allow the meat to settle, tenderize, and flavor to a taste that is familiar to our palate.

Traditionally, meat has been “dry-aged”. Dry-aging is the process of hanging meats in temperatures just above freezing for anywhere from a week to 21 days (we choose a week). Its purpose is to allow the meat to settle, tenderize, and flavor to a taste that is familiar to our palate.
With the invention of vacuum-packing, that is, removing all of the air from the package of meat, “wet-aging” has come into vogue. Wet-aging at the butcher shop is done by vacuum-packing the meat first and then aging it in the same cold temperatures but without exposure to the atmosphere.

We still dry-age, but since our meat is then cut and vacuum-packed, you can continue the aging process at home, using the wet-aging process. Why do it? It will further tenderize the meat without losing moisture. How to do it? After the meat has thawed, leave it in the refrigerator for another 2-3 days. Don’t worry about spoiling - you are not even close to that problem. But do not use this method if your package has lost its seal. Oxygen is your opposition in this method.

We start the new year by expressing our gratitude to all of you, our dedicated customers. As the old year started last January, we were concerned that the recession would dampen our growth and since we were right at the volume of customers that allowed us to be financially sustainable, any slippage would drop us back into losses. Instead, our customer base increased in the worst economy since 1929. Thank you for making Real Food too important to cut out of your budget, even in lean times.

We appreciate you and will never take you for granted, striving always to be better everyday. You make it happen for us and we hope we make good food happen for you.

Fond regards from the Boudreauxs, the Theecks and the entire crew at Jolie Vue Farms.

JVF