William Angliss Institute

Collaboration creates new industries in meat

Dry aged meat and wine were on the menu at a demonstration held at William Angliss Institute to investigate ways to dry age lower value cuts of meat like mutton and older sheep, to gain a more premium value in the marketplace.

Drawing on the expertise of William Angliss Institute butchery and cookery staff, the demo will contribute to a strategic partnership with the Faculty of Veterinary and Agricultural Sciences (FVAS) at the University of Melbourne.

The Faculty is working on commercialisation projects to create value for the University of Melbourne and industry, by driving growth through the development of new industries and products such as dry aged meat. Dry aging is the traditional means of creating a uniquely flavoured and very tender cut of meat. 

Drawing on the expertise at William Angliss Institute including in culinary arts, butchery and its networks with commercial chefs, provides potential to progress the commercialisation of the FVAS Dry Aged Sheep Meat project in collaboration with DAFWA (Department of Agriculture, Food Western Australia) and Meat and Livestock Australia. 

With such strengths in culinary arts, the collaboration aims to provide a channel for delivery of dry aged sheep meat chef-inspired recipes and appreciation of the benefits of this premium flavoured and textured sheep meat.  This collaboration has the potential to fuel growth in the industry from a food service perspective.

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