Dry-Aged Beef

A throw-back to the methods traditionally employed by the old-style family butcher

For the first 12 hours post slaughter, the carcass is hip-hung in the traditional way. This is done at room temperature to prevent cold shortening – a major cause of toughness in beef. The beef is then slowly matured for 21 days in a chilled environment where both temperature and humidity are carefully controlled and monitored.

After 21 days the beef is deboned, hand trimmed and vacuum packed – then fully matured in a temperature controlled chill. Traditional butchery craftsmanship is used throughout the process in a BRC approved plant, where product safety is guaranteed through stringent compliance with a detailed HACCP plan.

Taste & Flavour

• These production methods employed result in a product of superior quality.
• The beef is more tender, juicy and succulent.
• The state-of-the-art packaging used locks in all the wonderful natural juices and flavours of the beef.
• When the beef is delivered to your kitchen it has been fully matured and ready to serve to your diners.

Other Features of Dry-Aged

Only Irish cattle from recognised beef breeds are used in Dry-Aged.

Farming Integrity – we know our farmers and only cattle sourced from farms inspected by our fieldsman are used in Dry-Aged.

Full Brochure

To learn more about Dry-Aged Beef,Click here to download our full brochure