Why dry aged?

Much like a fine wine or a good vintage cheese, dry aged beef is the ultimate expression of meaty flavor.

Dry aging allows for the natural enzymes to breakdown the muscle tissues making the beef more tender, in combination with the partial moisture loss that occurs during the process creating this depth of flavor and also some funky notes.

At CarniStore, we dry age using the safest and most hygienic methods in the industry.

Temperature and humidity are closely monitored throughout, with Himalayan salt blocks placed around the meat to absorb excess moisture.

Try one of these steaks today, we guarantee it will become a staple in your household!

Weight: 1-1.2kg Portion, dry aged for 30 days

Know more about your steak:
Long bone Ribeye for caveman style eating.

Trivia: A full ribeye with the complete Loin Bone attached, this bad boy is for serious meat eaters. 

Cooking

Preferred Method: Grill or use flat cast iron for indoor cooking

Technique:
- Add some olive oil and season well on both sides
- Add to a hot grill and cover (lookup reverse searing techniques also)
- Use thermometer for temp of 57c