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Tenderstretch and Wet Age
Just as wine or cheese can mature with age, beef also can be improved with time. Ageing is a process that occurs as the muscle fibres in meat are slowly broken down. Naturally occurring enzymes continue to act in the meat resulting in a slow breakdown of the proteins that make up the muscle fibres.
As a result of the ageing process, aged beef tends to be more tender resulting in superior eating quality.
The rate of ageing also decreases over time with the most improvement in the first 21 days. The MSA research below shows the level of MSA grading achieved for different levels of ageing.
| Days Aged | Cube Roll | Tenderloin |
| | MSA Score | MSA Grade | MSA Score | MSA Grade |
| 5 | 60 | 3 | 76 | 4 |
| 14 | 62 | 3 | 77 | 5 |
| 35 | 65 | 4 | 77 | 5 |
Beef can be aged in carcase form, on the bone in primals or in vacuum packaging. Product from our boning room is packaged in vacuum sealed bags that are oxygen free and can be safely stored this way, under refrigeration for up to 12 weeks. In practice, our beef is generally graded at the highest levels of 4 or 5 star and with 7-21 days of ageing, delivers a product that is consistently tender and of extremely high eating quality.
All MSA graded products have a minimum 5-day ageing period.
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