Straight from the Dry Age Chamber, aged for a minimum of 28 days on the bone before expertly butchered into steaks. Dry Aged steaks are well marbled and full of flavour!
Cooking Instructions:
Pan Fry From Chilled - If freezing at home defrost thoroughly before cooking.
Before Cooking, preheat frying pan to a high heat. Remove all packaging and allow steaks to reach room temperature, then rub with 5ml of oil and season with salt and pepper. For best results the pan must be hot.
Cooking times for Rare are 4-5 minutes per side, for Medium 5 to 6 minutes per side and for Well Done 7 to 7 and a half minutes per side. During cooking, turn regularly. Before serving allow to rest out of the pan, 6 minutes if the steak is Rare, 4 minutes for Medium and 1 minute for Well Done. All cooking appliances vary. This is a guide only.
How do you like your steak?
Rare - Dark red in colour with some red juice flowing. It will feel soft and spongy with slight resistance.
Medium-rare - Pink in colour with some juice. It will be a bit soft and spongy and slightly springy.
Medium - Pale pink in the middle with hardly any juice. It will feel firm and springy.
Well-done - Only a trace of pink colour but not dry. It will feel spongy and soft and slightly springy.
Nutritional Information:
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Nutritional Information |
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Typical Values As Sold |
Per 100g |
Per steak (170g) |
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Energy |
667kJ /159kcal |
1133kJ /270kcal |
|
Fat |
6.5g |
11.0g |
|
- of which is saturates |
3.0g |
5.1g |
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Carbohydrates |
0g |
0g |
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- of which is sugar |
0g |
0g |
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Fibre |
0g |
0g |
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Protein |
25.1g |
42.6g |
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Salt |
0.18g |
0.30g |