Collection: Dry Aged Beef

Grass Fed Beef - Dry Aged in a Himalayan salt chamber for up to 60 days.

Meat has been hung in the open air aged on the bone for centuries. More intensive refrigerating techniques sped up the process. Resulting in faster and cheaper meat, but at the expense of flavour and tenderness.

Our dry aged meat is hung on the bone, in a Himalayan Salt Chamber to create rich, sweet buttery flavours and juicy tenderness.