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Frequently Asked Questions
Dry-aging is a traditional method of maturing beef in temperature- and humidity-controlled rooms. Over several weeks, natural enzymes tenderise the meat while moisture loss concentrates flavour, giving it a rich, nutty depth that can’t be replicated by other methods.
Our collection includes beef aged from 30 to 100 days, with each stage offering a unique flavour profile — 30-day cuts are buttery and tender, while 80-100 day cuts develop a bold, complex character.
You’ll find premium options such as Ribeye (Tomahawk and Cowboy Steaks), Sirloin, T-Bone, Scotch Fillet, and Half/Whole Racks, all from our grass-fed Angus herd in Hawke’s Bay. You can also select your own cuts to be dry-aged.
We recommend simple methods that let the flavour shine —salt well, sear over high heat and finish gently to your preferred doneness. Always rest the meat before serving. For ideas, see our Recipes & Cooking Ideas page.
Yes. Each cut is vacuum-sealed and shipped chilled in insulated packaging with ice packs. You can also pick up your order directly from our Hastings Butchery and Showroom.
ACCESSORIES
Cook your meat to perfection
Remove the guesswork from cooking your beef with our range of MEATER® Wireless Smart Meat Thermometers.
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