Dry-Aged Mature Beef

Dry-aged mature beef is chosen for a different profile from younger beef: stronger flavour and cuts designed particularly for grilling, pan cooking or hot-stone preparation.

This selection includes mature rib steak, entrecôte, tenderloin, hot-stone strips and burgers.

What ageing changes

Controlled ageing changes the meat over time and can concentrate flavour while influencing texture. Each cut still behaves differently, so thickness, marbling and preparation remain important.

The word “aged” should not replace the information on the individual product page when making a final choice.

Rib steak, entrecôte or tenderloin

A large rib steak works well for sharing or carefully controlled cooking. Entrecôte offers a more manageable portion, while tenderloin is chosen mainly for tenderness.

Customers prioritising intensity may prefer cuts with more fat and marbling; those prioritising tenderness may prefer tenderloin.

Cooking mature beef

A properly heated cooking surface helps develop the exterior, while careful timing prevents overcooking the centre. Thick steaks benefit especially from resting before slicing.

Available options

• Dry-aged mature beef rib steak.
• Mature beef entrecôte.
• Mature beef tenderloin.
• Dry-aged strips for hot-stone cooking.
• 100% mature beef burgers.

Frequently asked questions

Is mature beef the same as young beef?

No. Age and production category differ, producing different flavour and texture profiles.

Which cut is suitable for sharing?

A large rib steak is often a good option for a shared meal.

Can it be cooked on a hot stone?

Yes. A product is specifically prepared as dry-aged beef strips for hot-stone cooking.