Dry Aged Beef

 

Dry Aged T.Bone Steak & Dry Aged Carvery Rib Roast now available in store at our Meat Counter.

Beef is left to hang for 21 days before it is cut to improve tenderness and taste.  This is the old way of hanging beef and the key effect of dry aging is the concentration and saturation of the natural flavour.  Only the higher grades of meat can be dry aged as the process requires meat with a large, evenly distributed fat content.