Beef from Simpsons Butchers is hung from 21-28 days to bring out the flavour and increase tenderness, but these specially selected cuts are matured for a up to 45 days. By hanging carcasses on the bone in a climate controlled cooler, the dry ageing process breaks down muscle fibres and connective tissue. Moisture evaporates resulting in a tender cut with a concentrated depth of flavour and succulent melt in the mouth taste only achieved by the process of dry ageing.