DRY AGED

Dry aged beef goes through a process where the bone or primal cuts are hung in a controlled, refrigerated environment for a long period, typically 3 to 7 weeks. During this time, the beef undergoes enzymatic breakdown and moisture loss, which enhances its flavor and tenderness.

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DRY AGED

Dry aging beef is a process where beef with bone or primal cuts are hung in a controlled, refrigerated environment for an extended period, typically several weeks. During this time, the beef undergoes enzymatic breakdown and moisture loss, which enhances its flavor and tenderness.

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OUR PRODUCTS

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tomahawk

A very flavorful cut of meat that is best cooked over high heat

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prime ribs

Prime rib has a large “eye” of meat in the center

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shortloin

Shortloin is a prime cut of beef located between the rib and sirloin.

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TOMAHAWK

Characteristic

  • A typical tomahawk steak weighs about 1.3 pounds and is about 3 inches thick, it is a very flavorful cut of meat that is best cooked over high heat to bring out its natural flavor. When cooked properly, it has a rich flavor and a tender texture.

Packaging

  • Weight/loaf: 7-9 kg / loaf
  • 1 Box = 1 Loaf

 

PRIME RIBS

Characteristic

  • Prime rib has a large “eye” of meat in the center, which is juicy, tender, and marbled with fat. This eye has a fat-marbled muscle around it, and the whole thing is surrounded by a thick cap of fat. This means that prime rib is tender and juicy

Packaging

  • Weight/loaf: 7-9 kg / loaf
  • 1 Box = 1 Loaf

SHORTLOIN

Characteristic

  • The Dry Age cut shortloin is a prime cut of beef located between the rib and sirloin.
  • It’s known for its tenderness and rich flavor making it a popular choice for steaks like  T-bone and porterhouse.

Packaging

  • Weight/loaf: 7-9 kg / loaf
  • 1 Box = 1 Loaf