DRY AGED BEEF is produced according to established technology and in accordance with the requirements for DRY AGING worldwide. The meat from the pre-selected animals is placed in a maturing chamber for a period of 14 to 60 days, during which the meat reaches different stages of maturation and improves its taste.
DRY AGED beef is rich in amino acids and collagen, which makes it tender and easy to digest and assimilate by the body. The aroma and taste of the meat are appetizing and when cooked it doesn’t need almost any additional flavoring.
We offer skin packs of individual stacks, cleaned and ready for heat treatment:
- T-bone steak
- Prime rib steak
- New York steak
- Ribeye steak