Dry Aged Beef

  • Posted: 20th March 2016

Sourcing the best beef is only the start of the Chop House story – the next stage sees meat hung in our state of the art dry ageing fridges for up to 90 days, which produces a more tender & flavoursome finish.
 
This is where handcrafted meets high tech, as the humidity & temperature controlled fridges break down the enzymes in the beef resulting in a tender texture & bold flavour profile.
While many restaurants serve dry-aged beef, Chop House is amongst the first in the country to carry out the process in-house, allowing our team to extend the ageing process in order to maximise flavour.