0° to 4 °C
Humidity 61-85 %
Shrinkage rates 6-15%
Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 days under controlling environment conditions in a refrigerated room with 0° to 4 °C and with relative humidity of 61-85%.
Just ate another steak from Hugh Maguire butchers and I can safely say that it is the best steak I have ever eaten!! Hugh hand cut it himself and the garlic butter to top it off is amazing!!!
Ingredients: 450g Hugh Maguire Butchers diced chicken breast No Hurry Chicken Curry Gourmet Sauce Mix 450g sweet potatoes, peeled and chopped 2...
The Irish summer is the best time of year to get out and enjoy the outdoors. People across the country love hitting the beach with the cool breeze,...