BEEF Irish beef is renowned as being some of the best in the world. We have perfect conditions for producing fine meat. Irish grass gives our cattle the best natural diet to feed on to ensure top quality beef, full of flavour. We select our beef from approved Irish farmers and abattoirs allowing us to trace your meat right back from the “plate to the gate”. Our experienced team of butchers take pride in each and every cut of meat they prepare for our customers - we are a chef’s butcher! Our prime cuts of beef are dry aged in a purpose built maturing room under strict temperature and humidity controls for a minimum of 21 days and we can age for as long as our customers specify. All our beef is cut to order by hand by skilled butchers specifically for each of our customers.
What is Dry Aged Beef? The dry ageing process can only begin by the selection of top grade beef, strict humidity and temperature control and air flow. Our beef is dry aged on racks allowing natural air flow within the dry ageing room. Dry ageing allows the beef to breathe and as the moisture is lost the muscle fibre is retained, you achieve a “beefier” flavour. We dry age sirloin, rib and sometimes rump on the bone for our customers for a minimum of 21 days but have specific requests for 35-40 days. Our dry aged beef in full of flavour, tender and produces very juicy, succulent steaks.
Dry Aged v Wet Aged What is Wet Aged Beef? Our wet aged beef has been slaughtered in an approved abattoir and allowed to chill on the bone for 2-3 days before being de-boned. Once the beef cuts have been taken off the bone, they are vacuum packed and allowed to mature for up to a further 3 weeks. This process allows the beef’s enzymes to break down connective tissue and become more tender.
key Premium
Wet Aged
Good Value
Tempered - previously frozen to remain competitively priced
Dry Aged
Pre order day 1 for day 3
Forequarter
hindquarter
This is the most popular way beef in sold in the UK and Ireland. Wet aged beef will retain the moisture lost during the maturation process within the bag. Wet aged beef is cheaper in comparison to dry aged due the moisture being retained and factories can ship the product on pallets very quickly to wholesalers. This cuts down time and space needed to dry age.
28
Wet Aged
Dry Aged
Vacuum Packed from kill date
Premium
Aged in plastic
Aged on the bone – better flavour
Remains wet as it matures
Natural and traditional method
TO PLACE AN ORDER CALL: NI 028 9034 2342 ROI 1800 805593
@HendersonFoods