The Art of Dry Aging and the World of Biltong

What is Dry Aging?

Dry aging is a process that involves hanging beef in a temperature and humidity-controlled environment for several weeks to months. During this time, the meat undergoes a transformation. The natural enzymes break down muscle tissue, making the beef more tender, while the moisture evaporates, intensifying its flavor. The result? A deep, nutty, and almost buttery taste that’s unlike any other.

Origins of Dry Aging

The concept of dry aging dates back centuries, originating in places where preserving meat through curing, salting, and drying was essential. In Europe, particularly in regions of Italy and France, these methods were perfected. Over time, dry aging became synonymous with premium cuts of beef. The practice spread to North America, where it became a staple in steakhouses across the country, celebrated for the unique flavors it brings out in the meat.

Why It’s Special

The dry aging process is both time-consuming and requires precision, which is why it’s reserved for only the best cuts of beef. At The Ninth Cut, our selection of dry-aged meats is a testament to our commitment to quality. Each cut is carefully selected and aged to perfection, bringing out its rich, natural flavors.

The Biltong Connection

While dry-aged steaks steal the spotlight in many steakhouses, there’s another dried meat that deserves a mention—Biltong. Originating from South Africa, Biltong is a type of cured meat similar to beef jerky but with distinct differences in flavor and texture. Made by air-drying slices of beef with a blend of vinegar, salt, and spices, Biltong has a robust flavor and a tender chew.

Here at The Ninth Cut, our Biltong is a nod to this South African tradition. We’ve put our own twist on it, using premium beef and a unique blend of spices to create something special. It’s the perfect snack or addition to your charcuterie board, bringing a punch of flavor that pairs perfectly with a glass of red wine or a cold beer.