It is common knowledge that high-quality meat is often associated with the tenderness it possesses.  If you own a butcher shop, you know that you need to stay ahead of your customer’s expectations in order to keep them coming back to you. How can you do this when it comes to tenderising meat?

Tenderising meat is an important way to attract customers. There are several ways to tenderise your meat. This can be done through dry ageing, wet ageing and machine tenderising.

Depending on your requirements and priorities you can choose a way to tenderise the meat at your shop.

Let’s have a look at the three methods:

Dry Ageing

Dry Ageing is the most popular method of tenderizing meat. It is best to age a cut of meat for several months. As time passes, the meat starts to decompose, and gets tender and flavoured. After this process is completed, the decomposed bits or excess bits are trimmed off.  This method is generally used for beef and version.

Dry aged beef always has an upper hand over wet aged or machine tenderized meat. It lends an exquisite flavour to the meat. Many popular restaurants, butcher shops and even pubs use such dry aged meat.

A cold and dry environment is favourable for the process of dry ageing. If you choose to perform dry ageing in your butcher shop, it is recommended that you use a separate refrigerator for this. You can easily regulate the temperature and moisture content this way.

Wet Ageing

Wet ageing is preferred by most butcher shops because it is more cost efficient and the process takes lesser time.

In wet ageing, the meat is vacuum packed. This enables the meat to age in its own juices. This results in absolutely zero shrinking of the meat. When you are looking to store a huge volume of meat, the meat aged with wet ageing is preferred. This process can also give a specific metallic flavour to the meat. This flavour is preferred by some customers and they seek wet aged meat.

Tenderising Machinery

It is not practical for all butcher shops to have space for huge freezers. Thus, making it difficult to dry age the meat. However, you can also opt for a counter-top meat tenderiser to tenderize the thick cuts of meat for your customers.

A meat tenderiser is generally preferred by people who are looking for leaner meats, to stir-fry or shallow fry. You can offer meat tendering service to your customers who need it with a counter-top meat tenderiser.  Most of these tenderising machineries are made up of steel which makes it easy to clean and sanitize them regularly.

If you are looking for an efficient and adjustable manual tenderiser to tenderise even the toughest meat,  you can order one with Brennan Group. It also retains its flavour and appearance! You can also shop for a semi-automatic meat tenderiser with Brennan Group which can pierce into thickest of meat too.