Ageing meat is a centuries-old tradition of allowing the meat to sit for a certain amount of time so that the enzymes begin to break down and tenderise the meat and elevate the flavours. We age our meat between three to eight weeks depending on the cut. - It smells… interesting! Yes aged meat does have a smell, but that’s just the process of the enzymes breaking down, trust us it’s still safe and delicious! Simply let the meat breathe and all interesting smells will dissipate.