Premium Dry-aged

Aged beef has deeper, beefier flavour and a more tender bite, because time lets the meat's natural enzymes get to work on the muscle fibres. Our aged and premium beef on the counter right now includes the 1kg Dry Aged Smashed Burger Beef Mince and the big ANGUS Sirloin Joint 4-5kg to roast whole or cut into your own sirloin steaks, alongside the flat brisket below.

What is dry-aged beef?

Dry-aged beef is hung uncovered in a cold, controlled room so moisture evaporates and the flavour concentrates. Dry-aged steak and mince taste nuttier and more intense than fresh beef. Wet-aged beef is aged in a vacuum pack instead, which gives a milder flavour.

What is Angus beef?

Angus (Aberdeen Angus) is a Scottish breed of cattle known for fine marbling, which keeps the meat juicy and full of flavour. Our Angus sirloin joint weighs 4-5kg: plenty for a party roast, or for slicing into steaks.

How do I cook aged steak?

Take it out of the fridge 30 minutes early, pat dry, season well and cook in a very hot pan: about 2-3 minutes each side for medium-rare. Aged steak cooks a little faster than fresh because it holds less water. More cuts on beef steaks.

UK delivery from our Cornwall butcher: weekday delivery is free over £85 (£6.95 under), with no minimum order.

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