Town dwellers live on a majority percentage gabbage meat. Can't remember the last time the meat inspector in my area oversaw burying of a dead cow. Not that they don't die. They do every day. Some after being pumped with countless drugs but they still end up on some plates. There is every likely hood the 2k per kg beef came from a dead cow or some strange animal. I would know coz there is a slaughter house 1km from where I am. All the "beef" goes to Nrb and the locals can't touch it....

We're done!

I came to know about these aged beef manenos when I visited one of the ranches in Kenya where they keep 9000 beef cattle (yes, nine thousand cattle). They supply their meat cuts to various high end outlets in the country. They slaughter 50 steers each week and the meat is aged in a coldroom within the ranch where it stays for about 21-28 days, or more, under very specific temperature and humidity conditions. The aged beef is then transported using refrigerated trucks to various high end outlets within the country, including tourist hotels, top restaurants and butcheries.

Aged beef is more expensive because during the ageing process, the meat loses about 20% of the weight. Also different cuts have different prices and its true premium cuts like t-bones, rib eye and sirloin steaks can go for upto 2k.

For years I thought that meat from a freshly slaughtered animal was the best quality but the meat expert at the ranch informed me that when an animal is killed/slaughtered, the body stiffens (rigor mortis) and the meat/muscles become very stiff and is very tough even when cooked. During the ageing process the muscles slowly relax and the tough muscle fibres break down via enzymatic and chemical reactions while the flavour of the beef increases. So after 21 days of ageing the juicy steak just melts in your mouth.

An interesting thing I also noted is that the ranch has a "bulls quarters", where the champion bulls are kept and each bull is required to mate with 15 cows daily to replenish the herd.

So @njunge pole sana, @matatamingi & other high end customers do not take that lubbish from your village. That trash probably ends up in burma market and then in estate butcheries and later on onto the plates of some middo crass wazuans .

@matatamingi,
If I were you, I would not be too sure. I know virtually all ranches in Laikipia and I can tell you what goes on. You were impressed by a smart farm manager with fancy processes, procedures and lingo that rarely leaves his/her office but meant to hypnotise monied idiots. What happens when animals die in this ranches is not for everybody. I reiterate, if you are not rearing your own animals, you eat gabbage once in a while.

I don't know who told this funny Kenyans that dead cows do not have fillet, rib eyes and sirloin sijui cuts.... Smh

This part reminds me of an instance; we once had a lunch in a Deli,in one of a well known supermarket chain. The beef we ate was extra-ordinary juicy and soft, exactly as @Matatamob has described.
We were convinced it was a combination of 'aged beef' and very good Chef....until after Denis expose.

ION, I hear that some local butchers make minced meat and mutura from cow airports, uteruses, bull landing gear, balls etc.

Those supermarkets e.g. naivas have those cold rooms hapo kwa meat section where you can see the hanged beef being "aged". So the beef juiciness and tenderness was due to beef ageing. So that is where you should be buying your meat.

I hope you're just joking.

the only craft he knows of is witchcraft