At Meat Club we know a few things about getting the perfect steak. You need excellent raw material – organic, mature beef that’s been lovingly raised, preferably on grass or a careful grain mix. Combined with delicate and careful aging – the longer the better, as the beef structures break down to increase tenderness and flavour.

However the pressures of modern farming and butchery make it increasing hard to produce quality beef at affordable prices. As they say – you get what you pay for – but money only goes so far.

This article from Time Magazine details one man’s search for the perfect steak – and his discovery of what difference age makes to it – in northern Spain. It’s a stimulating and educational read.

beef_1217

Make sure you view the photo story as well for some mouthwatering snaps of aged beef goodness.