A centuries-old method of maturing meat has been re-introduced to customers through supermarket shelves.
Waitrose is offering a range of dry-aged Aberdeen Angus beef at its new Food & Home store in Canary Wharf.
The retailer has re-introduced this traditional method of maturing meat which involves wrapping it, while it is still on the bone, in muslin and then allowing it to hang for an extended period under controlled conditions.
The process ensures that enzymes in the meat break down the fibres, increasing tenderness, while the loss of moisture ensures the flavour is more intense.
Waitrose is offering two different cuts of the meat, bone-in rib and sirloin.

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