Why We Dry Age Our Beef
At Meat & Cleaver, we only prepare the tastiest, tenderest cuts of meat. By hanging the beef carcasses on-the-bone and dry-ageing the beef, it naturally allows the enzymes to react, breaking down the muscle fibres and connective tissues, resulting in improved texture and flavour which gives the meat its tenderness. Through the process of dry ageing, you also lose moisture in the beef, concentrating the flavours, and giving you a depth of flavour only achieved by the process of dry ageing.
Lisa Rowan (verified owner) –
What a delight it was to receive this order. The meat is in top condition and was large enough for 5 decent size steaks.
Once cooked it melted in the mouth!
Would rate the quality of this steak with that from some of the best restaurants in London and better than many others.
Sam Fuller –
Hey Lisa, thank you so much for taking the time to give us such awesome feedback on our dry aged fillet steak. We are pumped your loving the products, this gets us stoked! Thanks Sam
SVETLANA GULJAJEVA (verified owner) –
I roasted this whole in the oven. Medium-rare, it turned out absolutely delicious – melting in the mouth – top restaurant quality dish !