Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass. This process involves considerable expense, as the beef must be stored near freezing temperatures. Subprimal cuts can be dry aged on racks either in specially climate-controlled coolers or within a moisture-permeable drybag. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Evaporation shrinks the beef, concentrating its flavor as it softens the meat. Additionally, the proteins and fats go through a transformation as well. The result is superb beef with an extraordinarily rich flavor and buttery texture. Up to 50% of the weight can be lost through the dry aging and then trimming process! Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries.

RICO Steakhouse proudly introduces 6 TO 8 WEEK AUSTRALIAN DRY-AGED BEEF CUTS to steak aficionados:
– Dry-aged premium black angus op rib – 500gr to 1kg
– Dry-aged premium black angus striploin bone in – 350gr to 600gr