Dry Aged Beef

Dry Aged T.Bone Steak and Dry Aged Carvery Rib Roast now available from our meat counter.

The 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 flavor.  Only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content.