Butchering & Processing Non-stunned Horizontally Hand Slaughtered Zabiha
Our cows, sheep, and goats are hand-slaughtered following strict Islamic guidelines which includes the right to a dignified death without stunning. This is better for the animals, and much less stressful for them. Rest assured that your meat is Zabiha Halal. USDA inspection occurs through the process of harvesting, butchering, and packaging at our local small scale USDA Inspected Processing/Butchering slaughterhouse. The facility also follows strict standards when it comes to humanely handling and harvesting animals.
Dry Aged to Perfection
Halal-N-Tayyib Meats has an agreement with our local USDA slaughterhouse to Dry Age our 100% Grass Fed Beef for a minimum of 10 days at a rate of 1 day/ 100 lbs. of the hanging weight of the beef carcas. Dry Aging Process:
Up to 50 years ago, dry aged beef was the norm, then with the advent of increased efficiencies in beef processing and transportation, lost the dry aging process. Dry-aging beef is essentially allowing whole or primal cuts of beef to hang in a humidity controlled environment with a constant flow of air in temperatures between 34 -36 degrees for an extended period of time. The greatest activity of enzyme is within the first 7 days of aging, and by 14 days the greatest gains in tenderness will have been achieved during aging.
Length of Aging:
We choose to age our beef, 14 days for a variety of reasons. The first, when reviewing the literature on Dry Aging, in our opinion, there are small benefits in tenderness and juiciness in aging beef beyond 14 days. In addition, 100% Grass Fed Beef has a different fat structure and fatty acid composition (Omega-3 dominant) then corn/grain fed beef which contain higher levels of Omega-6 fatty acids which are more stable, but can have very negative health benefits if consumed in high amounts. Some studies have postulated that the fatty acid composition of 100% Grass Fed Beef are more in line with a piece of 100% wild caught salmon then a cow raised in a feedlot mainly eating corn and other grains.
Benefits of Dry Aging:
There are numerous studies that prove the benefits of Dry Aging. One study went as far as saying the tenderness and juiciness of beef aged for 14 days compared to non-aged beef or even aged for 7 days, was incomparable.
Tenderization: During the dry aging process, the natural enzymes in the beef work to break down tougher muscles and connective tissues and produce a more tender piece of meat. Relative to this, Warren and Kastner found that dry aging for 11 days resulted in tenderness scores that were significantly higher than the unaged controls. A scoring system, called the WBSF values for ribeyes and sirloins, proved Steaks dry aged for 14 days significantly improved in sensory tenderness compared to those dry aged 7 days
Concentration of flavor: As much as 15% of the water in the meat is lost in 14 days of Aging. As the moisture is lost, flavor is concentrated. Dry aged beef is typically described as having a beefy, buttery rich, nutty, and/or earthy flavor profile. During the dry aging process, the juices are absorbed into the meat and chemical breakdown of protein and fat constituents occurs, resulting in a more intense nutty and beefy flavor.
Juiciness: Studies have found that there is an improvement in juiciness during dry aging. Steaks were significantly juicier after 14 d, compared to non-aged or aged 7 days. Sensory results showed that many panelists preferred dry aged meat; dry-aged steaks were scored higher than wet aged steaks for juiciness.
Increased flavor complexity: As fat begins to oxidize and multiple enzymatic and bacterial actions occur. Similar to what happens with wine or cheese.