500 to 550g portion

Why dry aged?
Much like a fine wine or a good vintage cheese, dry aged beef is the ultimate expression of meaty flavor. Dry aging allows for the natural enzymes to breakdown the muscle tissues making the beef more tender, in combination with the partial moisture loss that occurs during the process creating this depth of flavor and also some funky notes.

At CarniStore, we dry age using the safest and most hygienic methods in the industry. Temperature and humidity are closely monitored throughout, with Himalayan salt blocks placed around the meat to absorb excess moisture. Try one of these steaks today, we guarantee it will become a staple in your household!

Know more about your steak:
More flavorful than a Fillet and leaner than a Ribeye! The perfect steak

Also Known as: Faux Fillet

Preferred Method: Skillet, grill or pan fry

Technique:
- Add Salt liberally to the steak
- Grill it on the BBQ or use a skillet
- Cook for 5 to 6 mins each side for perfect medium rare. Baste with butter, garlic and rosemary or thyme for that wow factor.