Most chefs know the benefits of dry-aging meat, where the natural enzymes break down, tenderize and concentrate the flavors of red meat. But it’s a lesser known fact that the same sort of improvements in tenderness happen during wet aging as well. Just the passage of time inside a chilled (NOT frozen!), vacuum-sealed package allows this to happen. In fact, it happens every time Aussie beef and lamb make the ocean journey here to the U.S. from Down Under.

Many ex-pats from Oz are impressed by the quality of the Aussie beef and lamb they find here in America. It’s the same product they get at home, but noticeably more tender, and can be as much as a full MSA grade higher just from the aging process. And unlike dry aging, you aren’t losing product weight to trimming and dehydration.

Now you can add Aussie beef and lamb to the list of things that get better with age; cheese, wine, and #aussome Aussie meat!

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