Premium quality beef from cattle raised on the lush pastures of Aberdeenshire and the North East of Scotland. Only the very best cattle from traceable herds of genuine Scottish origin are eligible.
This beef is dry aged and matured on the bone for 21 days giving it enhanced flavour, consistent tenderness and succulence making it a unique eating experience. Dry aging is the 'old method' of aging meat and has become rare due to the expense. Instead of letting meat sit in a vacuum-sealed bag, the meat is hung for a month in a controlled, closely watched, refrigerated environment.
Generally those cuts that are aged are the Loins. Ribs and Rumps as they show the greatest improvement by being treated in this manner. The cuts are hung in a dry, cool environment for between 21 days. During this time, the muscle tissue loses water through evaporation which has the effect of intensifying the flavour of the meat and results in less shrinkage during cooking.
The temperature and humidity levels at which maturation is conducted also provides the ideal conditions for enzymatic breakdown of the tough connective tissues within muscle fibres. This produces a very tender finished product.
Note that this will be sent by DPD for next day delivery from dispatch.
These are sent out frozen but packed in a Thermo Bag with ice, we cannot guarantee that you will receive this item fully frozen.
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We deliver your order right away. We will normally send your order to you in 2 business days. International orders are generally received in under 5 days.
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