Aged 35+days for maximum tenderness and great flavour
Our best selling steak! Great tenderness & flavor at an affordable price.
Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed, the more tender the beef is.
Store-bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days.