10/17/2023
Wet Ageing - For Tender, Moist Beef.
While most beef lovers are familiar with Dry Aging, Wet Aging is an art that delivers its own set of benefits.
At JBS Australia, we've mastered the art of wet ageing to deliver beef that's not just delicious but exceptionally tender and moist.
Driven by research, scientific verification, and our world class quality procedures we can easily achieve a minimum of 120 days shelf life on chilled beef when handled correctly through the supply chain.
Wet ageing is a precise process where naturally occurring enzymes work their magic, breaking down connective tissues within the beef. 🥩 The result? Improved eating quality and increased shelf life.
This transformation takes place in a chilled, vacuum-sealed bag, completely devoid of oxygen.
For our export markets, our beef undergoes a unique journey. As it traverses the seas, it naturally ages to reach its peak. The moisture is maintained, and the flavour profile is sweet and tantalising, yet not overly rich.🌊
Besides delivering improved tenderness, wet ageing also comes with another benefit compared to Dry Ageing - zero weight loss due to dehydration! This means more value and quality for you and your customer.
