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Wet Ageing

These days, most butchers receive prime cuts of beef and lamb in vacuum-sealed bags. Meat packed using this technique undergoes a process called ‘wet-ageing’.

 

This method enhances tenderness, but flavour can be affected with over-ageing. Wet-ageing is popular because it requires less time and space than dry ageing meat, plus there is no weight loss as the moisture is retained in the meat.