Dry Aged Beef

At McLoughlin Butchers we specialise in dry aged beef for our retail customers and the food service industry in Perth. We only dry age a small amount of product, to ensure the container is left untouched for as long as possible and the temperature and conditions aren’t continuously changing. This results in the most efficient dry-ageing process and the fullest flavour achieved.

We use imported Himalayan rock salts to soak up any moisture in the atmosphere to increase the efficiency of the ageing process. Our beef is dry aged for the optimal time depending on the cut- longer isn’t always better. Generally our striploin is aged for 28 days at optimal conditions. We can also dry age a variety of cuts including rump and rib-eye, available on request.

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