50 Day Dry Aged Beef

50 Day Dry Aged Beef

There is no shortcut to exceptional beef. Our 50 day dry aged range is built on time, careful farming and traditional butcher’s craft. For our 50 day dry aged beef, we select the very best of our Highland Shorthorn Beef from our own family farm at Edinvale, where native breeds are reared slowly on a natural grass and forage diet. This produces beef with the depth and structure required for extended ageing.

Hung on the bone for 50 days, the beef develops a deeper, more rounded flavour while becoming naturally tender. Moisture is slowly lost, concentrating the character of the meat without losing its balance.

These are not everyday cuts, but they are not complicated either. Simply well raised beef, given the time it needs, and prepared properly by our butchers.

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  • Three raw 50 day aged rib eye steaks with visible marbling, resting on crumpled brown butcher paper over a dark wooden surface.
     

    50 Day Dry Aged Beef

    Pasture for Life Highland Shorthorn from our own farm Edinvale, dry aged on the bone for fifty days to bring out a depth of flavour and tenderness most beef never gets the chance to develop.

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    100% grass fed beef

    Raised on grass, clover, herbs and forage. Nothing added, no shortcuts. Our beef has a natural depth of flavour, a meaty texture, and is a reflection of the land it comes from. Better for the cattle, better for the land, better on the plate.

    Farming with nature