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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.

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