Have you ever wondered why the steak at a great steakhouse or an expensive restaurant can taste so much better than the steaks you cook at home? The simple answer is that it has probably been dry-aged.
Dry-aging is the process by which large cuts of beef are aged in a precisely controlled environment before being trimmed and cut into steaks and joints. It is a process that not only helps the meat develop a more intense flavour, but also makes it far more tender than it would be if freshly butchered.
Dopson Butchers now has a dry-aging cabinet in the Crowthorne shop so please come in and browse our selection of quality dry-aged products.