Getting Better With Age

 
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Tuckaway Dry Age Case

We’ve all heard the cliche “Getting Better With Age”. But does it really get better? When I say age, you may think of your aunt knitting hats that no one wears. Or grandpa’s teeth left on the bathroom sink. I can assure you that’s not what I’m talking about.

I’m talking about dry-aged meats. Almost all meats are aged for at least a few days before they hit the grocery store. This allows the natural enzymes found in the meat to help break down the tissue. It helps with tenderness and flavor.  But those few days don’t go far enough.  That’s more like aging up to ‘cranky pre-teen’ level. True dry-aging is more like ‘The Most Interesting Man Alive sipping a craft beer’ level. The further you take it the better it is. You are literally breaking down the collagen in the meat that makes it tough. Once that’s gone, all you have left is the protein which is so so tender. This process also has the effect of enhancing the flavor. Day 30 of the dry aging process is when the flavor starts to change. And yes I’ll say it, it get’s better with age.

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Dry Age Smoked Bacon

 

If you take a walk through our butcher shop you’ll most certainly notice our brand new Dry-age case. You name it, we’re aging it … Bone-in Filets,  Rib-eyes, Bacon, and even Chuck Roll for an exclusive menu item for Hop+Grind opening up in Durham NH. I can’t even begin to explain how bacon melts in your mouth after being aged for 15 days, and smoked for 8 hours. My mouth is watering just thinking about it.  Like you, I can’t wait until it’s done. So keep an eye on our Facebook Page for the release date! It will only get better with age, and much like ourselves when we reach our prime years, it wont last long!

 

 

Eat well, drink better

Tuckaway Tavern & Butchery

 

 

 

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One Response to “Getting Better With Age”

  1. Fred Curtis says:

    My brother Dan introduced me to your place after a round of golf. We are planning a trip back with the brothers and sisters. I really enjoyed my visit and was impressed with the restaurant and butcher shop. Working in foodservice for 40 plus years I have strong opinions of what I would classify as great. Your place is among the greatest. One comment, you are going to be around for a long time and likely to open additional locations. I would like to see you ditch the milking cow, because I am guessing (not really guessing I can tell by the fat) you are not selling milking cows in the restaurant and butchery.

    I be in soon and hope your next location is a little closer to the intersection off the Mass Pike and 95.

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