Dry-Aged Beef 

Dry-Aged beef is beef that has been hung to dry for 14 to 21 days. The beef is stored in a cooler and must be stored at a specific temperature. The key effect of dry-aging is the enhancement of the flavour. The taste of dry-aged beef is incomparable. In fact, the dry-aging process enhances the beef by two means. Firstly, moisture is evaporated from the muscle. This creates 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.

Try our Dry-Aged beef and you will experience a rich, robust beefy flavour along with a mouth-watering juicy tenderness!!

"Our Award-Winning Dry-Aged beef is second to none; give it a try and taste the difference!!!"

Order your beef online at the Premium Butcher