Valentine's Special
Dry Aged Steak
Experience the ultimate in flavour and tenderness this Valentine's Day with our dry aged steaks. Our expert butchers carefully select and age each cut for several weeks to intensify the natural flavours and create a truly delicious taste sensation. Don't settle for ordinary steaks, treat your loved one to something truly special. Order yours today and make this Valentine's Day one to remember!
Valentine's Steak Box
Enjoy a Steakhouse experience at home this Valentine's Day. Valentine's Steak Box contains: 2 x 28 day Dry Aged Rib Eye Steaks (250 - 300g), 2 x Garlic Mushroom Skewers & 2 x Peppered Sauce.
€25.00
THE PROCESS OF DRY AGING
Dry Aged Beef
-10%
VALENTINE'S DEAL
Indulge in the rich flavor of dry aged steak with our Valentine's Promotion. A perfect way to treat your loved one to a special dinner.
10% off Dry Aged Steak for Valentines
20% off Fillet Steak for Valentines
Gift Card for Striploin or Rib Eye Steak
Dry Aging
Dry aged steaks are considered to be of higher quality and taste than ordinary steaks because of the aging process. The dry aging process involves storing the steak in a controlled environment, typically at a temperature between 33-36°F and humidity between 60-75% for a period of time ranging from 2 to 6 weeks. This allows the steak to lose moisture, which concentrates the flavor and makes the meat more tender.
As the steak ages, enzymes in the meat break down the connective tissue, resulting in a more tender steak. Additionally, the dry aging process allows the steak to develop a distinct, nutty and buttery flavor that is highly sought after by steak enthusiasts. The dry aging process also creates a distinctive aroma that makes the steak even more appealing.
Another benefit of dry aged steaks is that they are cut from the best quality beef, usually prime cuts, which are known for their marbling and high-fat content, which add to the flavor and tenderness.
In summary, dry aged steaks are considered to be better than regular steaks due to the aging process that concentrates the flavor and makes the meat more tender, the high quality cut of beef and the unique flavor and aroma that develops during the aging process.
