Coorong Angus Beef Dry Aged
- Coorong Angus Dry Aged Beef is the culmination of everything we have learnt since taking our branded beef to the consumer. The product is fed for over 120 days, then processed and finally hung on the bone for a minimum of 3 weeks before final sale.
We finish with the time honoured dry aging process. This is one that has only had marginal changes over hundreds of years. We use modern technology to ensure food safety but the drying out and work of enzymes within the meat has not changed since man first hung produce in a winter’s tree and came back a week later to see how much better it was.
Our Dry-Aged beef is aged for 21 days in a purpose built chiller lined with Himalayan Salt bricks in the Adelaide Hills. The salt draws the moisture out of the beef, intensifying its flavours. As this is occurring, a crust forms on the outside of the beef, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are wonderfully beefy, with a firmer texture.
We launched our dry aged line in 2006 which was the culmination of all our learning since the beginning. This product went on to win the only Gold medal in the Sydney Fine Food Branded Beef competition in 2006 and has added additional gold medals since in 2009 and 2013.