WHY CHOOSE WELL HUNG ® ?
We are a group of meat lovers from Auckland who found that premium high quality meats, that were dry aged to allow the true flavours and textures to shine seemed to be a thing of the past.
We formed Well Hung® with a determination to return to how meat should be prepared and aged and decided to share the love with other discerning meat lovers.
Patience and attention to quality, handling and detail is key to our pursuit of delivering a range of outstanding offerings.
The goal of Well Hung ® is to provide a sensational, premium selection of NZ grown, grass fed, AngusPure and First Light Wagyu beef aged up to 100 days. We also stock free range and organic poultry, grass fed lamb, free farmed pork, gluten free made in-house sausages and cured meats sourced from New Zealand’s top producers.
This goal is supported by the Well Hung® obsession of wanting to promote the best of NZ meat, whilst at the same time encouraging and supporting our customers to appreciate how good meat can be if reared well, prepared and dry aged well in a managed, safe and artisanal environment.
Welcome to the World of Well Hung® .
WAGYU BEEF: FIRST LIGHT
The First Light Wagyu Producer Group is a band of pioneers. They did the unthinkable and took Wagyu cattle out of their pens and raised them on grass. It hasn’t been easy, but being a pioneer never is. The result of all their hard work is the most extraordinarily tender, marbled grass-fed beef, which beef experts all over the world are describing as the best tasting, grass-fed beef in the world.
ANGUSPURE BEEF: WILSON HELLABYS
With a proud history that can be traced back to 1873, the Wilson Hellaby brand represents a long tradition of quality, innovation and service. Their focus is on sourcing the highest quality PRIME AngusPure beef from family farmers across New Zealand. Their dedicated staff use both traditional hand cutting techniques and modern processing innovations to deliver premium meat to customers in New Zealand and around the world.
LAMB: WILSON HELLABYS
With a proud history that can be traced back to 1873, the Wilson Hellaby brand represents a long tradition of quality, innovation and service. Their focus is on sourcing the highest quality PRIME lambs from family farmers across New Zealand. Their dedicated staff use both traditional hand cutting techniques and modern processing innovations to deliver premium meat to customers in New Zealand and around the world.
POULTRY: BIRD & BARROW NEW ZEALAND FREE RANGE CHICKEN
Bird & Barrow chickens are raised by a dedicated collective of independent farmers who care about the environment, chickens, sustainability and good nutrition. The difference with Bird & Barrow chickens is that they are never given any antibiotics. Instead they keep their chickens healthy by ensuring that they live in a great free-range environment, with good quality feed and the best of care.
PORK: FREE FARM
POULTRY : CANTER VALLEY
Canter Valley is a producer and supplier of quality gourmet poultry products to the restaurant, food service and retail markets in New Zealand. Canter Valley began back in 1987, and is located near Sefton in beautiful North Canterbury. They are a family owned business, striving to be environmentally conscious. Sustainable poultry welfare management practices, with care and consideration for the highest level of animal welfare are paramount. They focus on the best quality product at every stage of production.
WHAT IS DRY AGING?
Dry aging is the traditional process of aging meat to achieve the highest natural flavour and level of tenderness. This is a process that Well Hung® craftspeople lovingly monitor and is never rushed.
Usually to start the aging process meat is hung on the bone for about 21 days in a specially designed aging fridge. This ensures that the micro-climate surrounding the meat is controlled in terms of temperature, humidity and optimum air quality.
As the aging process continues, the flavour enhancement strengthens.
Moisture is evaporated from the muscle in the meat. This results in a greater concentration of both flavour and taste.
The longer the beef ages, the more the natural enzymes break down the connective muscle tissue which is what enhances the tenderness level in your chosen cut.
As the aging process continues, the meat becomes darker in colour and a thin crust forms on the surface.
At the end of the aging process the crust is removed and the dry-aged meat is cut or deboned by our specialist butchers.
Then all that is required is a little seasoning and you are ready for the flavour explosion that is dry aged meat.
Well Hung® offers a variety of dry aged meat cuts up to 100 days so you can see, feel and taste the difference.