6 Week Dry Aged Popeseye Steak (10oz)

6 Week Dry Aged Popeseye Steak (10oz)

Our premium range is hung for 3 weeks beyond our standard minimum 21 day maturation period. Using traditional dry-aging methods we allow the meat to be slowly tenderised by it's natural enzymes over a 42 day period which not only makes it melt in the mouth tender but also enhances the flavour of our wonderful grass fed beef.

Also known as Rump steak. A versatile and tasty frying Aberdeen Angus steak cut from the lower back of the animal, a great steak on its own or cut into strips and used in your favourite stir-fry or fajitas!

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pan fry

Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.

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