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All our dry aging is done in house. Our meat dry ages for a minimum of 21-30 days. During this process a nutty flavour is instilled within the meat. The bacteria breaks down the collagen in the meat resulting in a much more tender steak.
All products are to be refrigerated at 0-5°C for up to 2 weeks if vacuum-sealed. Once the pack is opened use on the same day. Suitable for freezing on the day of purchase if not vacuum sealed. Defrost fully before use. Do not re-freeze once defrosted. Use all products within one month of freezing and consume within the use-by date. Please note, if the seal breaks, the product may become contaminated if not correctly stored.
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