Dry Aged Beef

Beef from Simpsons Butchers is hung from 21-28 days to bring out the flavour and increase tenderness, but these selected cuts are matured for up to 45 days. By hanging beef on the bone in a climate controlled cooler, the dry ageing process breaks down muscle fibres and connective tissue. Moisture evaporates resulting in a tender cut with a concentrated depth of flavour and succulent melt in the mouth taste only achieved by the process of dry ageing.

Dry-Aged Bone-in Fore-Rib
from £33.00
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Dry-Aged Bone-in Sirloin
from £36.00
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Dry-Aged Boned and Rolled Sirloin
from £49.50
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Dry-Aged Boned and Rolled Fore-Rib
from £60.00
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Dry-Aged Beef Striploin Joint
from £42.00
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Dry-Aged Rib-Eye Joint
from £46.00
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Dry Aged T-Bone Steak
from £15.00
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Dry-Aged Rib-Eye Steak
from £8.40
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Dry-Aged Rump Steak
from £6.60
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Dry-Aged Sirloin Steak
from £8.40
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