Dry aged meat is becoming increasingly popular among consumers seeking a unique eating experience, and research has shown they are willing to pay a premium for it.
Sheep that has been dry aged can attract a 20-30% premium over wet-aged sheep. For beef, dry aged product is typically double the price of its wet aged equivalent cut.
The workshop where a panel of experts will take you through the basics of dry ageing, including the difference between wet and dry aged product, the opportunities around dry ageing, and how to get started.
The agenda has been designed for anyone interested in learning more about the process, including restaurateurs, butchers, retailers, processors or producers.
Following the workshop, participants will have the chance to taste the product, with a lunch from A Hereford Beefstouw showcasing dry aged beef and lamb.