STOP

Read This........

So as I'm sure most of the people who read this may never have heard of dry aged steak I will attempt to explain the process and the magnificent product that is produced.

 

So to start my dry aged journey I will reference my journey around Europe and coming across the marvel that is steak -Florentine  in oddly enough Florence.

So our Top Deck tour guide recommended the steak -Florentine when we were traveling so I had to have one, I sat down in a small side walk café and could see the meat hanging in the window (for which I thought was super weird) however the steak was delicious massive at almost  1Kg but spectacular.

This one event triggered the interest in the process that is dry ageing, so upon my return to Australia I was determined to try more or even dry age some myself, however I found it especially hard to find the equipment and or any restaurant that sold anything similar.

I had for lack of a better word given up, unless of curse I visit Florence again, for which I am planning, but from no where I was reading my home towns online newspaper and BAM a page long article from the Mount Pleasant Meat Specialists with them introducing their new full blood dry aged Kagyu.

I made my way their as soon as practical and purchased 8 of the best looking 28 day dry aged steaks available. (see main picture).

To prepare.

I covered each of the steaks with a mixture of salted butter and fresh rosemary and let them si10 minutes prior to cooking.

I BBQ the steak on a medium to  medium rare and seasoned with salt and pepper.

The result was spectacular, almost as good as the steak I consumed abroad.

My advice if your local butcher is offering this great product give it a try you will be surprised at the true depth of flavour the meat is capable of producing.

 

The link below will guide you to the Facebook page for the Mount Pleasant Meat Specialist (In Mackay QLD) for all those interested in sourcing some spectacular steak, keep in mind it's best to order at least a fortnight ahead.

 

Please share anything dry aged related below.