Dry Aged Beef & Lamb

Castricum Dry Aged beef and Lamb 

What is dry aged meat? Dry aging of meat was the traditional way of aging beef and lamb prior to the 1970’s and was done by hanging the primal cuts in a temperature controlled dry rooms. It has now been re introduced as it produces a more tender and intense natural flavors which maximizes the eating quality of the beef and Lamb. The cuts while in the dry aged room form an outer crust locking in the flavors and moisture is evaporated from the muscle creating a greater concentration of beef flavor and taste. Also the meats natural enzymes break down the connective tissue in the muscle, which leads to more tender meat.

About Castricum Dry Aged Beef and Lamb. Selected from our Castricum Lamb and Country tender beef range we have dry aged the below selection of cuts for a minimum of 21 days. These popular prime cuts we dry age for Melbourne’s finest steak restaurants and now we have them available to you.