Dry Aged

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Home Shop Dry-Aged
Home Shop Dry-Aged

Elevated intense depth of flavour.

During the dry-aging process, moisture is drawn out of the meat. This causes the beef flavor to become even beefier and more flavorful. What’s more, the aging process causes the beef’s natural enzymes to break down the connective tissue in the meat, making it more tender. A crust of fungus which grows on the outside of the meat while it ages furthers the tenderization process.