Dry Aged Beef

Our grass fed beef hangs and matures in a special temperature room that is maintained at or to close to 0C. The room is regulated and monitored for temperature fluctuations and air circulation.

By maturing beef in this way for 21 days, the enzymes in the meat are gently broken down to create flavour, tenderness and predictability.

The process of dry-aging promotes growth of certain types of fungal mould on the surface of the meat.  This doesn’t cause spoilage, and forms an external “crust” on the meat surface, which is trimmed off when the meat is prepared for cooking. This fungal maturing process complements the natural enzymes in the beef and helps to tenderise and increase and intensify the flavour of the meat.