Beef quality doesn’t solely rest on breed quality. For a steak to be really tender, juicy, exquisite, the beef needs to undergo a process of ageing, which is essential for improving beef features.
Ageing takes place in a dry environment. Dry-ageing involves keeping the carcass or its main pieces on a hook at a level of temperature as close to freezing point as possible, for a timespan of a couple of weeks.
The ageing takes place in two stages: at first, the water evaporates from the meat, which leads to enhanced flavour and taste. At the second stage, natural enzymes lead to the tearing of muscle tissue which results in tenderizing the meat. The entire ageing process can last between 15 and 28 days, sometimes longer, and can involve the loss of up to a third in mass.
During ageing, Angus beef gets a distinct flavour, and by using Himalayan salt blocks it becomes slightly salty as well.