Order Premium Black Angus Irish Beef for Your DRY AGER

We take immense pride in offering the finest quality meat, perfectly suited for your DRY AGER refrigerator. Our product promises an unparalleled gastronomic experience. Delivered fresh just a few days post-slaughter, our meticulously selected meat ensures both quality and taste that are second to none.

Key Features

• Fresh Meat Delivery: Shipped a few days after slaughter
• Chilled Delivery: Delivered by DPD Food Express
• Weight: Approximately 11 kg in 2 Halves
• Delivery Area: Available exclusively to customers in Germany

Superior Meat for Dry Ageing

Not all meat is suitable for dry ageing, which is why we offer whole beef loins directly from the dry ageing experts to your home. Anticipate exceptional quality with a beef loin that is beautifully marbled and extraordinarily tender. After four weeks of dry ageing in your DRY AGER refrigerator, you will be delighted with the outcome.

Unmatched Quality

Our meat is sourced from Irish Black Angus heifers, ensuring handpicked quality. The beef exclusively comes from female cattle, approximately 24 months old, from regional Irish production.

Key Quality Points

• 100% Irish Quality :
  • Born: Ireland
  • Raised: Ireland
  • Slaughtered: Ireland
  • Butchered: Ireland

The beef loin is delivered chilled via DPD Food Express to your home just a few days post-slaughter.

Important Notes

Please ensure that someone is available to receive the delivery on the pre-notified day via email. Failure to do so will result in the meat being disposed of at your expense, as a second delivery attempt cannot be made.

The Process of Dry Ageing

Dry ageing is an age-old technique that enhances the flavour and tenderness of the meat. Here, we outline the steps involved in this process:

Selection of Meat

Choosing the right cut is crucial. Only the finest quality beef loins are selected for dry ageing, ensuring optimal marbling and tenderness.

Controlled Environment

The meat is placed in the DRY AGER refrigerator, where precise control over temperature, humidity, and air circulation is maintained. This environment allows the meat to age naturally, developing a richer flavour profile.

Duration

The meat is aged for a minimum of four weeks. During this period, enzymatic reactions break down muscle fibres, resulting in tender, flavourful meat.

Final Product

After the ageing process, the beef loin is ready to be cooked, offering a gourmet dining experience that is unmatched in flavour and tenderness. 

Benefits of Dry Aged Beef

Enhanced Flavour

Dry ageing allows the beef to develop a deep, nutty flavour that is incomparable to regular beef. The concentration of flavours makes each bite a delight.

Improved Tenderness

The ageing process breaks down tough muscle fibres, resulting in meat that is exceptionally tender and easy to chew.

Healthier Option

Dry aged beef is a healthier choice as it is free from additives and preservatives. The natural ageing process ensures that the meat retains its nutritional value while enhancing its taste.

Conclusion

Choosing our premium quality beef for your DRY AGER guarantees a culinary experience like no other. Our commitment to quality and freshness ensures that you receive the best possible product, perfectly suited for dry ageing. Embrace the art of dry ageing and savour the unparalleled taste of our expertly selected beef loin.

Order now and indulge in the exquisite taste of dry aged beef, delivered straight from the heart of Ireland to your doorstep.

Grass-Fed Beef I Raised without hormones or antibiotics I Origin Ireland I Traceability "From Farm to Fork" I No Feedlot animals I Weighed and charged per gram.

Notes: Cool immediately upon receipt/Store at 0-4°C/Frozen goods should be stored at -18°C/Not suitable for raw consumption/Fully cook before consumption/Do not refreeze thawed frozen goods.