Butchers Best Irish Hereford Prime Dry Aged Beef

Dry Aged Selection

Wexford Finest Meats...

For centuries, humans have adored aged food. We see the benefits of this in some of our culinary favourites such as wine, cheese and beef. Dry Ageing food has the power to deepen flavours and enhance our enjoyment of food.

This is especially the case with dry-aged beef, which is famous for its nutty, rich flavour and its buttery texture. The process is slow and labour intensive resulting in a higher price point to its un-aged counterparts. But the depth of flavour is definitely worth that bit extra.

Dry ageing is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It’s a process that not only helps the steak develop flavour, but also makes it far more tender than it would be completely fresh.

Dry Aged Selection

For centuries, humans have adored aged food. We see the benefits of this in some of our culinary favourites such as wine, cheese and beef. Dry Ageing food has the power to deepen flavours and enhance our enjoyment of food.

This is especially the case with dry-aged beef, which is famous for its nutty, rich flavour and its buttery texture. The process is slow and labour intensive resulting in a heftier price tag to its un-aged counterparts.

Dry ageing is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It’s a process that not only helps the steak develop flavour, but also makes it far more tender than it would be completely fresh.

0
    0
    Your Cart
    Your cart is emptyReturn to Shop