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Aging is to improve tenderness of beef, it is often aged while being stored refrigerated. This allow endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Wet aging is accomplished using vacuum packaging to reduce spoilage and yield loss. Dry aging involves hanging primals (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry out, and can support growth of moulds. Evaporation concentrates the remaining proteins and increases flavor intensity; the molds can contribute a nut-like flavour.

The majority of the tenderizing effect occurs in the first 10 days, although two to three days allow significant effects. Boxed beef, stored and distributed in vacuum packaging, is, in effect, wet aged during distribution. Premium steakhouses dry age for 21 to 28 days or wet age up to 45 days for maximum effect on flavor and tenderness.

If you are wanting your cuts aged to your liking, please specify when ordering, as the time it takes to age 'your'meat will be the time you'll have to wait...And worth the wait it is! Prepayment or deposit may be required for some cuts to be aged.

At the same time you might like to try something else from our Beef selection below:

  • Schnitzel - plain or crumbed
  • Corned Silverside
  • Manuka Smoked Corned Silverside
  • OP Rib (scotch fillet on the bone - as a rack or cutlet)
  • Beef Olives
  • Beef Kebabs
  • Rissoles (made with veges and the kids love them!)
  • French Mignon
  • Beef & Curry Parcels
  • Beef Burgers
  • Beef Stock
  • Osso Bucco
  • Ox Tail

For more Beef products see our selection of Gourmet Beef Sausages and Beef Stir Frys and Casseroles.

Fresh Veal is available when in season, if you would like Veal, contact us and we can let you know if it is available and what cuts we can do.

Beef offal prducts that are availabe are:

  • Ox¬†Tongue (plain or corned)
  • Tripe

Opening Times


Cross Cut Blade

Gravy Beef


Veal Roast