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Meat Products African Delights' meat products are locally made and provided by owner Reon Wilsenach, who also owns Springbok Delights, a butcher/grocery shop in Lane Cove, Sydney. The beef gets sourced from the Wagga- and Riverina areas and are mostly Hereford cross cattle. The Yearling, Grass-fed beef is guaranteed to be tender and tasty due to the ageing process Reon has perfected. All beef are aged for 21 days. The “dry aged” method is used, which means the whole carcass is hung in the cool room under strictly monitored conditions. This process involves considerable expense as the beef must be stored at or near freezing temperatures. The key effect of dry aging is the concentration of the flavour. The taste of dry-aged beef is almost incomparable to that of wet-aged with three weeks being a recommended minimum. The process enhances beef by two means. First, moisture is evaporated from the muscle. This creates a greater concentration of beef flavour and taste. Second, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef. |
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