We here at Cullens want to tell you about our AGED BEEF, give you tips on choosing a steak, tell you about the different steak cuts & how best to cook them!   

What could be better than a perfectly cooked steak with chargrill marks.....  

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AGED BEEF 

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CULLENS QUALITY BUTCHERS

Our Wicklow Beef is dry aged for a minimum of 21 days because that's what makes it so tasty & tender!

What is 'Dry Aged' and why is is so good?

Almost all beef you see in a Supermarket is packed up and vacuum sealed straight away after the animal is slaughtered.

The animal is broken down into the various cuts of beef, such as Sirloin Steak, Fillet, Rib Roast and it is packed up and shipped off to the Supermarket's distribution centre. Then it is usually on the shelf within a couple of days. There is nothing wrong with this meat and in fact it always looks fantastic, usually bright red in colour. 

However a butcher usually has more time to properly look after the carcass. When the animal is slaughtered, it's usually broken down into smaller pieces, such as a 'side' of Beef, or a 'hind quarter'. The butcher would then hang this side of Beef in the cold room for anything up to 21 days.

This allows the fibers and proteins to break down in the meat and allows the flavours to develop. As the blood in the meat dries out, the meat changes colour to a more darker or ruby red. This is a good sign of its quality.   

In Cullens we installed a window into our cold room and we are proud to show off our Aged Beef hanging.

Olive oil, salt and pepper. - Simple, allowing the steaks natural flavour to come through.

Rubs - Apply oil and your choice of herb to the steak 15 minutes prior to cooking.

Marinades -Marinate your steak a couple of hours before cooking.

Extra Flavour - Try adding Garlic Butter or Pepper Sauce to your cooked steak.

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HOW TO COOK THE PERFECT STEAK!