The tenderness of meat is mainly affected by 2 factors: the cut of meat (e.g. fillet, rump etc.) and whether the meat is aged.
There are two ways to age meat: wet or dry. We wet age our cuts, where we leave the primal cut to rest in a vacuum bag in a refrigerated room for a period of time (typically for between 14 and 28 days). This achieves excellent results, particularly with premium cuts of meat.
Many butchers consider dry-ageing achieves better results in terms of tenderness and taste. This is because dry-ageing results in significant moisture loss and flavour concentration.
However, the downside of this process is that it significantly increases the cost of the meat. We have done tests and concluded that from a price-benefit point of view, our wet aged product is the way to go.