Dry Aged Beef

This week’s Beef is: Dexter                     Sourced from: Steart, Somerset

beef /biːf/ noun. 1. the flesh of various bovine animals, esp. the cow, when killed for eating. 2 beef (up). to strengthen, reinforce verb.

Our Beef is matured to produce flavour & tenderness. The balance of fat and meat is a vital factor in taste. We use breeds that naturally lay down intra-muscular fat in the meat which produces wonderful marbled beef. This is achieved by grass-feeding and all of our meat is grass-fed.

Next we “dry age” the Beef. We select the best carcasses and use natural processes to enhance the flavour, texture & tenderness of the meat. The ribs, loins and rumps are aged on the bone in a specially controlled atmosphere for four to six weeks. We carefully control the humidity and have built a Himalayan Rock Salt wall that allows the meat to slowly dry developing a wonderful depth of flavour and becoming increasingly more and more tender.