Black Angus dry aged Ireland
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| Product | Price | Quantity |
|---|---|---|
| Black Angus dry aged Ireland - Cote à l’os 1kg | €77.00 | |
| Black Angus dry aged Ireland - Sirloin 300gr | €26.70 | |
| Black Angus dry aged Ireland - Sirloin 400gr | €35.60 | |
| Black Angus dry aged Ireland - Sirloin 500gr | €44.50 | |
| Black Angus dry aged Ireland - Sirloin 750gr | €66.75 |
Some beef is good. This one stays with you.
Our Irish Black Angus Dry-Aged beef comes from carefully selected Angus cattle raised on Ireland’s lush green pastures. Thanks to the mild climate and natural grazing conditions, the meat develops a rich, pure and deep beef flavour.
After selection, the beef is patiently matured in our own aging rooms. During the dry-aging process, moisture slowly evaporates, intensifying flavour and creating subtle nutty notes and outstanding tenderness.
The result? A steak with character: rich, buttery tender and packed with flavour.
What to expect:
🥩 Rich and intense beef flavour
🥩 Dry-aged for extra depth and character
🥩 Exceptional tenderness
🥩 Rich and powerful flavour profile
🥩 Freshly cut and individually vacuum packed
Perfect for BBQ, grill or pan. For those who want more than just a steak.
preparation
Preparation Tips for Dry-aged Beef
Dry-aged beef is prized for its tenderness and rich, buttery flavor. To bring out its best, keep these tips in mind:
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Simple Seasoning: Let the natural flavor shine. A light sprinkle of salt and freshly cracked black pepper is often all you need.
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Room Temperature: Allow the meat to come to room temperature before cooking to ensure even cooking.
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Cooking Methods: This beef excels when grilled, pan-seared, or roasted. For steaks, aim for medium-rare to medium to enjoy maximum tenderness and juiciness.
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Resting Time: Always let the meat rest for a few minutes after cooking. This helps the juices redistribute, keeping every bite succulent.
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Pairings: Serve with seasonal vegetables, roasted potatoes, or a simple red wine reduction to complement the meat’s natural richness.
