Aged Meat Process
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Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It’s a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh

So how does Pryde do it?

Dry ageing concentrates on the beef flavour and taste by removing moisture. The use of Pink Rock salt keeps the air in the drying room and to further enhance the flavour and preservation qualities. This unique method contains the highest concentrations of minerals and has medical as well as culinary uses. The beef is also tenderised as natural enzymes break down the connective tissue in the muscle. This ensures optimum flavour.

This specialised skill is a science which ensures that melt-in-the mouth moment with every bite of your Pryde steak.