The Ultimate Guide to Grass Fed Dry Aged Black Angus Fillet Steak.

When it comes to premium beef, Grass fed Dry Aged Black Angus Fillet Steak stands out as a true gem. This exquisite cut combines the best of nature and traditional aging techniques, offering a flavour and tenderness that's hard to beat. If you're a steak lover or simply curious about what makes this beef so special, you're in the right place. Let's dive into the delicious details of this extraordinary meat!

What Makes Grass Fed Dry Aged Black Angus Fillet Steak Special?

The Grass Fed Difference

Grass-fed beef has been making waves in the culinary world for all the right reasons. Cattle that are grass-fed enjoy a diet rich in natural grasses and plants, which results in beef that's leaner and often considered healthier. But there's more to it:

• Higher Omega-3 Levels: Grass-fed beef tends to have higher levels of omega-3 fatty acids, which are beneficial for heart health.
• Richer Flavour: The diet of the cattle imparts a distinct, richer flavour to the meat.
• Environmental Benefits: Grass-fed cattle farming is often more sustainable and environmentally friendly.

The Art of Dry Aging

Dry aging is a time-honored process that enhances the flavour and tenderness of beef. By allowing the meat to age in a controlled environment, moisture is drawn out, and natural enzymes break down muscle fibers. Here's why it's worth the wait:

• Intensified Flavour: Dry aging concentrates the beef's flavour, giving it a deep, nutty, and robust profile.
• Enhanced Tenderness: The process naturally tenderizes the meat, making each bite melt in your mouth.
• Quality Control: Only the finest cuts are selected for dry aging, ensuring top-notch quality.

Black Angus Breed

The Black Angus breed is renowned for its marbling and consistent quality. When you choose a Black Angus fillet, you know you're getting a steak that's:

• Well-Marbled: This breed is famous for its excellent marbling, which translates to juiciness and flavour.
• Reliable Quality: Black Angus cattle are bred for their superior beef, making each steak a reliable choice.

Why Irish Beef?

Ireland's lush pastures and temperate climate create the perfect conditions for raising cattle. Irish beef is celebrated globally for its:

• Natural Grazing: Cattle graze on nutrient-rich grass, which contributes to the meat's exceptional flavour.
• Humane Farming Practices: Irish farmers are known for their ethical treatment of animals, ensuring high welfare standards.
• Pride in Craftsmanship: Beef farming in Ireland is a tradition passed down through generations, resulting in unparalleled expertise and care.

Cooking Tips for the Perfect Dry Aged Black Angus Fillet Steak

Preparation

Before you even think about cooking, there are a few steps to ensure your steak reaches its full potential:

1. Bring to Room Temperature: Take the steak out of the fridge about 30-60 minutes before cooking. This ensures even cooking.
2. Season Generously: A good steak needs just salt and pepper, but feel free to add a touch of garlic powder or herbs if you prefer.

Cooking Methods

There are several ways to cook your steak, but here are the top three:

1. Pan-Searing: For a crispy crust and juicy interior, pan-searing is a fantastic option. Heat a cast-iron skillet until it's smoking hot, add a high smoke point oil, and sear your steak for 3-4 minutes on each side.
2. Grilling: Preheat your grill to high. Cook the steak over direct heat for 3-4 minutes per side for medium-rare.
3. Oven-Finishing: Start by searing your steak in a hot pan, then transfer it to a preheated oven at 400°F for 5-7 minutes to finish cooking.

Resting and Serving

• Rest the Steak: Once cooked, let your steak rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy steak.
• Serving Suggestions: Pair your steak with classic sides like mashed potatoes, grilled asparagus, or a fresh garden salad. A good red wine, such as Cabernet Sauvignon or Malbec, complements the steak beautifully.

FAQs about Grass Fed Dry Aged Black Angus Fillet Steak

What's the best way to store beef?

Keep your steak in the coldest part of your fridge, wrapped in butcher paper or vacuum-sealed. If you plan to keep it for longer than a few days, freezing is your best bet. Just make sure to thaw it slowly in the fridge before cooking.

How can I tell if my steak is properly dry-aged?

Look for a deep red colour and a noticeable aroma that's earthy and slightly nutty. The meat should also have a firm texture.

Is grass-fed beef tougher than grain-fed beef?

Grass-fed beef can be leaner, which sometimes makes it seem tougher. However, the dry-aging process and proper cooking methods ensure it's tender and delicious.

What's the difference between a fillet and other cuts of steak?

The fillet, also known as the tenderloin, is one of the most tender cuts of beef. It's located along the spine and is less worked than other muscles, which contributes to its tenderness. Other cuts, like ribeye or sirloin, might be more flavourful but not as tender.

Why is Irish beef considered among the best?

Ireland's natural grazing lands and humane farming practices contribute to the high quality and exceptional flavour of Irish beef. The country's long-standing tradition of beef farming also ensures a deep knowledge and care in raising cattle.

Conclusion

Grass fed Dry Aged Black Angus Fillet Steak Irish Beef is more than just a mouthful to say; it's a mouthful of incredible flavor and tenderness. From the lush pastures of Ireland to your dinner plate, this steak brings together the best of beef farming and culinary techniques. Whether you're a seasoned steak enthusiast or a curious foodie, this premium beef is sure to impress.

So, the next time you're looking to treat yourself to an unforgettable meal, remember the Grass fed Dry Aged Black Angus Fillet Steak Irish Beef. With the right preparation and cooking, you'll experience a steak like no other. Enjoy every bite!

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.