DRY AGED BEEF
DRY AGED BEEF
We offer premium dry age beef dried in our purpose-built dry ageing room.
Dry ageing takes place in a temperature and humidity controlled open-air environment to transform its flavour. The longer it ages the stronger the flavour profile of the beef. This is because the natural enzymes in beef slowly break down the connective tissue in the muscle, which also makes it tender.
At Roberts Meats all of our Speckle Park Beef cuts available are among some of the best quality steaks in the Hunter that are only enhanced by our dry ageing process. Over the 10 years that we have been dry ageing we have perfected the technique, so that we can deliver only the best for our customers. Each cut of beef has been standard cool room aged for 14 days and our rib loin products are dry aged for 21 days.
Customers are most welcome to utilise our purpose-built dry ageing room. They simply have to buy a piece of beef from our wide selection, and we will age it for however long they choose
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at no extra cost.