- 28 Day Dry Aged Grass Fed Beef
- The Premium Roast or Steak
- Best cooked medium rare
- Price per kilo is $89.99
- An average Whole Eye Fillet weighs 535gms
- Typically the tenderest cuts of beef with the least amount of connective tissue are those cuts that sit along the spine of the animal as they do the least amount of work. The fillet or tenderloin (as the name suggests) is one such cut. With little or no fat or connective tissue the fillet is best suited to portioning into steaks for pan-frying and barbecuing or strips for stir-frying, but is equally delicious roasted whole in a very hot oven.
- Just as wine or cheese can mature with age, beef also can be improved with time. Ageing is a process that occurs as the muscle fibres in meat are slowly broken down. Naturally occurring enzymes continue to act in the meat resulting in a slow breakdown of the proteins that make up the muscle fibres. This leads to the muscle fibres being weakened and, as a result, aged beef tends to be more tender. The appearance of beef does not change with ageing, as the breaking down of the muscle fibres happens on a microscopic level.
- The appearance of beef does not change with ageing, as the breaking down of the muscle fibres happens on a microscopic level.The process of dry aging meat involves drying and dehydrating beef in a controlled environment. Higher grades of meat are used as the process requires meat with a large, evenly distributed fat content. The meat is hung in a controlled, closely watched, refrigerated environment. The temperature needs to stay at a constant 0 degrees and the humidity must be at 85 per cent. Too warm the meat will spoil and too cool the meat will freeze, stopping the aging process. There must also be constant air flow around the meat to control bacteria. The last requirement in the process, and most importantly, is a very experienced butcher to keep an eye on the aging meat.
- In the first 14-20 days, enzymes that naturally occur in the beef break down the protein and fat strands, making them smaller, this helps with tenderness. They also give off gas as a by-product which improves flavour. The beef then sits quietly and dehydrates. This has the effect of concentrating the flavours and creating the great taste. It also makes the meat denser giving it a wonderful richness and intensity. Dry Aged meat can be aged anywhere from 20 days to 120 or more. At The Free Range Butcher our beef is dry aged to 28 days.
- When cooking dry aged beef the key is not overcook it. The meat shouldn’t be cooked to more than medium-rare, and don’t rest it too long: there is little juice in the steak and it will dry out.
3 Reviews Hide Reviews Show Reviews
The eye fillet beef is of a very high quality. It just melts in your mouth with succulent beef flavours. I will definitely buy it again - And I am very fussy about my meat!
I had my family over for Christmas and was very keen on getting some good steak for the event. I ordered my meat in advance and it was available the day Ben told me it would be. I bought a whole fillet and then sliced it to the thickness I wanted and the family and myself were very impressed! We also ordered sausages which were very tasty indeed.
I ordered some fillet steak last month and it was absolutely beautiful. Very tender and very tasty. It came cryovaced so I was able to keep it in the fridge for a week or so until I was ready to use it. Will definitely order again!
We deliver every week between Friday midnight and Saturday 7am. The minimum amount for home delivery is $79 + $20 delivery.
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