Country of Origin: Australia
Remain fresh 2 Days in Chiller Otherwise Freeze It
Feeds 1 person
Raised without the use of Anti-biotics
Vacuum packed for easy storage
The Barley Fed Dry Aged Ribeye has been aged for at least 45days under controlled humidity, airflow and temperature. With moisture loss, the flavour of the product is intensified with an added nutty umami flavour. Due to the loss of moisture during the Dry Aging process, you would also find that the steak cooks through much quicker.
During the Dry Aging Process, enzymatic reactions turns large protein molecules into simpler, more flavourful fragments – where proteins turn into savoury amino acids and glycogen turns into sweet glucose, casuing mature collagen links to weaken. Resulting in a more tender steak.