Welsh Black Beef
The strength of Yerbeston Gate Farm Shops reputation has been on the quality of the pure and pedigree Welsh black beef that has been reared on this 66 Acre farm or sourced from other local Welsh Black breeders. The steers and heifers are reared slowly to the age of 30 months on a very natural diet of mixed pasture of meadow grasses and rough grazing land in summer and in winter on silage cut from rye Grass fields. The extensive methods of rearing and grazing helps to develop the wonderful marbling, flavour and health benefits associated with eating beef raised on a pure grass diet as opposed to cattle given a diet of grains.

We then dry age our beef for 4 weeks
The Beef is hung in a refrigerated store after slaughtering and setting at the abattoir. The stores fan forces cold (1-3 C) air around the beef quarters to enhance the natural process of tenderisation by enzymes and moisture evaporation which concentrates and enhances the flavours. The carcass loses 15-20% moisture during the hanging process. This reduced moisture content actually improves the moisture retention properties of meat during cooking. Too much moisture will cause muscle fibres to expand and break during cooking with the resultant loss of those important juices. Well hung dry aged beef however does not lose its juiciness because the fibres are not stressed by excess moisture.

Dry Aging?
Up until the 1960s most beef was hung on the Bone. however the advent of vacuum packing advanced the process of maturing beef, in effect Wet Aging where the meat is packed in plastic and allowed to steep in its own excess moisture. The wholesalers were thus able to save money by selling the blood in the vacuum pack along with the meat, thus changing the taste of the meat.

Dry Aging allows the moisture to escape (in the manner of the angels share of alcohol evaporation from Brandy or whisky aging houses)and thus concentrates the flavour of the beef in the remaining meat. This leaves a darker meat, much more tender and flavourful to eat.
This process is why our customers have raved about the quality of our steaks and joints. We hope you will enjoy yours too!!
Other sources of information
Home page of the Welsh Black Cattle society