Premium beef cuts that have undergone a dry-aging process before being frozen. During dry aging, the meat is stored in a controlled environment for several weeks (typically 21 to 40 days), allowing natural enzymes to enhance flavour and tenderness.
After aging, the meat can be frozen to preserve its quality, maintaining its deep flavour, tender texture, and rich, steakhouse-style characteristics. Ideal for grilling, barbecuing, or gourmet cooking, it delivers a premium dining experience.