Aged Beef


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Products:

Aged Tbone
Aged Eye Fillet
Aged Scotch Fillet
Aged Rump

PREORDER ONLY , RING FOR PRICE

Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks under controlled temperatures.The process of dry-aging  promotes growth of certain fungal  species on the external surface of the meat causing an external crust to form on the meat’s surface, which is trimmed off when the meat is prepared for cooking.  This process changes beef by two means. Firstly, moisture is evaporated from the muscle, creating a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.