21 day matured steak

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Dry-aging can take from 15 to 28 days, and typically up to a third or more of the weight is lost as moisture. This type of beef is served in higher-priced steakhouses and by select restaurants. Dry-aging can be done at home under refrigeration by three means open air, with the presence of salt blocks, and with the use of a moisture permeable drybag to protect the meat while it is aging. British or irish beef sirloin steak reared by trusted farmers and expertly matured for tenderness. British or irish beef ribeye steak reared by trusted farmers and expertly matured for tenderness. All of our welsh beef at llechwedd meats is of the finest quality and is responsibly sourced. For more information about our strict welfare and quality standards visit tescoplc. Enjoy the finest quality grass-fed, naturally reared, 21 day matured british beef in our fillet selection.

TOP 20 Comments

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