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New Meat Curing Process Breaks Retail Sector

09 October 2013

GERMAN – A new meat curing process is breaking onto the retail market after gaining a footing in restaurants and processor outlets.

Vion Food’s new wet and dry aged beef cuts are matured in a semi-antiquated way, mimicking the techniques of butchers before the advent of the faster and cheaper wet-ageing process.

The result is Goldbeef, achieved by hanging hindquarter, minus flanks, in a cold store for at least ten days before the meat is butchered, vacuum sealed and stored for 12 more days.

This is a break away from the traditional process which hung meat on the bone for a month, drying the meat out and allowing bacteria to form on the surface.

The outer layer would then be cut away revealing scarlet coloured beef underneath.

This process takes time but, Slaughterhouse Manager Jurgen Lieb reassures that, unlike traditional dry ageing, it will not break the bank.

Furthermore, the shorter hanging time means meat does not have to be wasted.

“Traditional dry-ageing is not only extremely expensive, we were also uncomfortable with having to cut off and throw away a large proportion of the meat,” said Mr Lieb.

This, Vion explains, is why the new technique works as a half-way house that reduces hanging time and meat wastage.


TheCattleSite News Desk

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