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.
Stuart Cooper (verified owner) –
We ordered 2kg of topside beef for our Easter roast and all I can say it was the tastiest, leanest cut of meat we have enjoyed for a very long time. I was heartily congratulated on my culinary skills by all of our guests (even though I burnt the Yorkshire puddings) and I know from their compliments it was mainly due to the quality of the meat!
I will definitely be back to buy more meat online!
Sam Fuller –
Thank you for your awesome feedback Stuart! we are glad the beef went down a storm!