90 Day Dry Aged Peak District Ex-Dairy Cow Beef Steak, Frozen, +/-300g
90 Day Dry Aged Beef Steak: Unparalleled Depth, Richness & Character!
Our 90-day dry-aged Peak District ex-dairy cow steak offers a truly unique and luxurious eating experience for discerning meat lovers. Sourced from heritage ex-dairy cattle reared on lush, green pastures in the Peak District, this beef steak benefits from a longer life and grass-rich diet, contributing to an extraordinary depth of flavour. The 90-day dry ageing intensifies its already complex profile, creating a steak that’s rich, nutty and deeply savoury, with a bold umami finish and silky texture.
Unlike younger beef, ex-dairy cow meat delivers robust, earthy undertones with pronounced marbling that renders beautifully when cooked. The extended dry ageing concentrates its flavours, producing aromas of blue cheese, roasted hazelnut and cured meats. It’s not just a steak, it’s a conversation piece for serious steak aficionados.
Cooking Suggestions: How to Cook 90 Day Dry Aged Beef Steak
- Reverse Sear: Slow-cook in the oven, then finish in a hot pan for a juicy interior and crisp crust.
- Pan Sear: Sear in beef tallow or butter for a golden, flavour-packed exterior.
- Chargrill: Cook over lumpwood charcoal to enhance the natural umami with smokiness.
- Resting Time: Allow at least 10 minutes of resting to retain juices and tenderness.
Serving Suggestions: What to Pair 90 Day Dry Aged Beef Cow With
- Potato Sides: Creamy mashed potatoes or layered pommes anna offer a buttery contrast.
- Green Vegetables: Grilled asparagus or charred leeks provide freshness and texture.
- Sauces & Butters: Serve with bone marrow butter or a truffle jus for added decadence.
- Earthy Vegetables: Roasted heritage carrots or wild mushrooms deepen the savoury notes.
- Wine Pairings: Choose full-bodied reds like Barolo, Malbec or Rioja to stand up to its richness.
