DRY AGED BEEF
Dry aging is a slow traditional process for aging fine meats. The procedure uses dry air from Himalayan salt bricks, causing the natural enzymes in the meat to break down the muscle fibre which enhances the meat tenderness and produces the perfect steak.
LZH Butchers utilise 3 specialty designed Dry ageing cabinets that are temperature and humidity controlled to ensure our customers get the perfect steak. We Dry Age any cuts on request for our customers and age our meat for a minimum of 45 Days to guarantee the enhanced natural flavours.
Error: API requests are being delayed for this account. New posts will not be retrieved.
There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.