Rigor mortis sets in once an animal is slaughtered and needs a few days for the muscles to relax.
That is when the aging process begins. As the meat hangs, it relaxes and the natural water in the meat ends up evaporating. By reducing the water content the meat becomes more intense in flavour. The enzymes in the meat start to break down and makes the meat more tender.
The difference between dry aging and wet aging, is that wet ageing is done in a vacuum bag and dry aging is done in the open in a fridge.
We hang the beef for 21 days. The reasoning is simple. Because we only sell 100% grass fed beef, our meat is leaner and has less fat on the outside to protect the meat from drying and shrinking too much.
We found that the balance for grass fed meat dry ageing time to be about 21 days. However since there isn't enough fat to "insulate the meat" we don't age it for too long.
Once we have reached the tenderness that we are aiming for, we vacuum pack the meat and put it out for sale. This stops the dry aging process in its prime.