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Meat Products

MEATS

Our beef gets sourced from the Wagga- and Riverina areas and are mostly Hereford cross cattle. Our Yearling, Grass-fed beef is guaranteed to be tender and tasty due to the ageing process we have perfected.

We age all our beef for 21 days. We use the “dry aged” method which means we hang the whole carcass in the cool room under strictly monitored conditions. This process involves considerable expense as the beef must be stored at or near freezing temperatures. The key effect of dry aging is the concentration of the flavor. The taste of dry-aged beef is almost incomparable to that of wet-aged with three weeks being a recommended minimum.

The process enhances beef by two means. First, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Second, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

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