Roastbeef DryAged

Dry aging is the process of aging meat in a dry state, which was the most popular method of aging meat until the 1970s. The meat is hung in a cold room and aged unpackaged. Beef should be aged for at least 21 days, and ideally 30 to 45 days, at a temperature of 2 to 5 degrees Celsius and a humidity of 80 to 85%. During this process, the water drains from the meat, and the loss of moisture results in a dry rind. These dry, brown ends are later trimmed. After aging, the meat has lost up to 40% of its original weight, and the dry aging process imparts a particularly intense and aromatic flavor.

Our Dry-Aged Roast Beef has a slightly nutty flavor and a buttery texture that will literally melt in your mouth. It's also known as rump steak or strip loin. Please don't remove the fat cap, as it carries the flavor of this special cut of meat. We recommend searing our roast beef: To do this, first cut the fat and place your roast beef in a pan with clarified butter, where you can sear it on both sides. Then, glaze it with clarified butter and enjoy!